I grew up loving pot roast and everyone I knew seemed to have a different way of making it. Maybe that’s the beauty of it? Once I had tried this concoction at a friend’s house, I had to get my hands on it! However, y’all know I can’t leave well enough alone, so with a few tweaks, here is our new pot roast addiction!
Ingredients
- 3-5 lb Roast beef (I usually buy the shoulder)
- 1 stick of butter
- 1 packet of Ranch mix
- 1 packet of brown gravy
- 5-6 pepperchinis
Directions
- Place beef in large slow cooker first
- Shake both ranch and brown gravy packets all over
- Place butter directly on top and in the center of the meat or cut into tabs and place all over
- Place pepperchinis strategically all-over the meal art you just created to spread the flavor around. You can also pour in a touch of pepperchini juice at this moment if you want more flavor.
- Cook on low for 8-10 hours or high for 4-6.
- Serve over Keto-made mashed potatoes (How to prepare “Keto” Potatoes (with Real Potatoes!) or riced cauliflower, or nothing and have your own side!
- We eat this one as is and just with a veggie side when we’re on a strict low carb day!
