I love easy recipes like this! If you want flavor to come home to after your daily travels, this is it! Now, I am not a big fan of the commercial ingredients here but they work very well. Unlike others on the Web, I am a big proponent of using only Chuck Roast for this. Other cuts don’t have the fat content and really dry out.

1) 2-4 pound Chuck Roast. Put in the bottom of your Crockpot. Put 1 packet each of dry ranch dressing and au jus (beef gravy) on top of the roast. Add about 7 pepperoncini peppers to the roast on top and side. Throw a tiny bit of pickling juice around the roast but it is strictly optional. The beef will exude a lot of liquid as it cooks. The juice will add a bit to the liquid. Add 1 stick of unsalted butter cut up in 8 pieces on and around the roast.

2) Put on Low for minimum of 8 hours or until the roast is falling apart. Remove the meat from the Crockpot.

3) Best part. Strain the liquid into a saucepan. Bring to a boil and adjust to taste. Here is your gravy!!!

Nosh Options: Use your smoker instead of the Crockpot. Smoke the Chuck Roast for 2 hours, then repeat above (except Crockpot cooking) in a foil pan, cover and cook 2-4 more hours. Try different dry mixes and types of pickled peppers.

Eat.Drink.Savor.