extra fat trimmed
envelope au jus mix
envelope dry ranch mix
1/2 stick butter, unsalted
mild pepperoncini peppers
Add roast to the Crock-Pot.
Sprinkle both au jus and ranch mixes over the roast.
Add butter on top of the roast.
Place pepperoncinis on the side around the roast.
Cover and cook on low for 8 hrs.
Shred and serve with veggies and potatoes.
To cut down on the saltiness I try to use low sodium seasoning mixes when available.