BLUE RIBBON BEEF RECIPES

Steps:

• Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
• Put your prepared vegetables in your slow cooker.
• Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker and it was quite full. If you have a smaller one, adjust your ingredients so it all fits.
• Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting - use what works for your slow cooker.
• When done to your liking, remove the meat and vegetables to a platter or bowl.
• Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending on how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
• You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!

Steps:

• Place chuck roast in Crock Pot.
• Sprinkle dry Hidden Valley Ranch dressing mix and a packet of dry McCormick Au Jus mix over the roast.
• Add a stick of butter and 5 pepperoncini peppers. DO NOT ADD WATER!
• Cook on low 7-8 hours.