Ranch Pot Roast

Software

3-6 lbs Chuck Roast
1 Packet Ranch Mix
1 Packet Beef Gravy Mix
1/4 Cup Butter cubed
1/2 Cup thinly Sliced Yellow Onion
4 Roughly chopped Celery stalks
1/2 lbs bag baby carrots or sliced carrots
1 lbs quartered red potatoes
4 TBSP Minced Garlic
2 TBSP Ground Black Pepper + 1 TBSP
1 TBSP Kosher Salt +1 TSP

Liquid

1/2 Cup Red Wine
3/4 Cup Water
2 TBSP Worcestershire Sauce
1 TSP Liquid Smoke

Optional

1 TBSP Red Pepper Flake
2 Minced Chipotle Peppers
1 TSP Adobo Sauce

Hardware

Cast Iron Skillet

Large Slow Cooker

Directions

In slow cooker add Liquids and mix together well.
Integrate garlic, half of gravy mix, 1 TBSP Salt, 1 TBSP Pepper, add any optionals you want.
Add vegetables to slow cooker.
If necessary, trim roast of any silver skin or gristle.
Brown on all sides in a very hot cast iron skillet.
Mix remaining spices, gravy, and ranch packet and coat roast on all sides.
Float roast on top of vegetables
Cover roast with cubed butter pieces and cook the roast for 6 hours on medium (275F)

Gravy

Separate liquid from solids after cooking.
Move liquid to a medium saucepan and bring to a boil.
Add 1/2 Cup Water
1/4 cup Red Wine
2 TBSP Cornstarch
Whisk vigorously until the gravy thickens slightly, shoudl coat the back of a spoon.