Okay. Here' the thing... I've seen this recipe on Pinterest on so many sites for years and thought it looked delicious. Why haven't I made it? Because- seriously! A whole stick of butter! What?! Looks delicious? Absolutely. Healthy? Not so much.
I followed the recipe in general and then did a little trick at the end that I think really helped to reduce all that butter while still holding onto a lot of flavor. Please let me know what you think. :)
I added some extra peperoncini to mine straight from the jar because I'm in love with the bite they give.
Let's Get Crafty!
1 beef roast, mine is around 3lbs here (and yep! It's frozen.)
1 package au jus gravy (Seems to be a toss up of people using this or trading it for onion soup mix. We might just give that a try next time and see which we like the best.)
3 tablespoons ranch mix (equal to 1 envelope)
1/2 cup peperoncini
Put the roast in the slow cooker first. Add the mixes next with the peperoncini on top of that. Then the stick of butter. I threw this together one morning before running out the door for work and knew it would have a good 13 hours to cook. With the roast being frozen - I did low for 8 hours and then it cooked on warm another 3.
Oh the view! A beautiful sight to behold after a full day of work with
hungry kids asking for snacks as soon as you hit the door.
My trick to lighten it up? I took the roast out to shred the meat to shred
and then I cleaned out the crock pot and added the meat back to it.
The meat was still super moist and full of flavor without actually
dripping in the buttery sauce.
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