Crockpot Ranchers Roast Beef

1. 1

   Heat canola oil in a skillet over medium-high heat.

2. 2

   Season roast with salt then put it into the skillet and sear in the hot oil until golden brown on both sides.

3. 3

   Place roast in your crockpot and sprinkle with dressing mix, pepperoncini peppers, pepperoncini juice and dot the top with butter.

4. 4

   Put the lid on and cook in the crockpot on low for 6-8 hours or high for 3 1/2-4 hours or until the roast is fork-tender.

5. 5

   Remove meat from the pot and drain off cooking juices into a saucepan, skimming off any excess fat.

6. 6

   Add 2 cups of beef broth to the juices and bring to a boil.

7. 7

   In a small bowl or measuring cup, mix 1 tablespoon of cornstarch with 1/4 cup of cold water until cornstarch is dissolved.

8. 8

   Then slowly pour this into the boiling broth mixture.

9. 9

   Stir continuously until thickened then remove from heat.

10. 10

    Stir 1/2 cup of sour cream into the thickened broth and serve over the sliced or shredded cooked meat.

* Per serving · 4 servings · Values may vary.