M-I-SS-I-PP-I

Pot Roast that is! This is the best Sunday no heat in your kitchen or slaving away meal you could ask for. Heck throw it together the morning of a work day and when you get home dinner is waiting! (I say Sunday because mom made a roast every Sunday) Sure it is beef, aka red meat artery clogging goodness - but it is a very rich and decadent beef recipe hence why I only make it once in a while. Here's how you do it:

Put an unseasoned beef chuck roast, about 3 lbs, (thawed or frozen!) or any kind of roast in a low cook set crock pot. The more marbled the better and actually you can use any size you wish (as long as you make sure to leave room for the goodness below). Keep in mind the larger the roast the more of the next ingredients you'll need to buy.

Throw in a stick of cold butter - cut up in cubes or not, doesn't matter!

A packet of Hidden Valley Ranch dressing mix

A packet of Au Jus mix

About a third or so of a tall bottle of whole Mezzeta's Golden Greek Peperoncini's. Practice saying; "pep-per-awn-CHEE-nees" - kind of fun isn't it? Be sure to include a third of the juice from the bottle.

Put the lid on and forget about it for 7-8 hours. This is the hard part - you're gonna get hungry from the smell way before it is dinner time!

When ready, cut or shred the meat - however you like it falls apart either way. But leave it in the juice! There is a richness in the drippings (thank you butter!) and a pop of flavor from the peppers so do not discard! You will want to spoon this goodness over a bed of mashed potatoes with or without the meat. And wait until you bite a peperoncini! MMM! You could also use the beef for sliders, french dip, tacos, enchilada meat, or  anything - but in my family it never makes it past the crock pot to the plate.

So delicious it is making my mouth water right now! It was the first thing my husband asked for for on this Father's Day so I am pretty sure it is big hit with my beef eater.