Pinch of salt
Pinch of pepper
3-4 lb chuck roast - well marbled with fat
1 packet of Au Jus
1 packet of Ranch seasoning mix
4 pepperoncini peppers
⅓ cup water
4 Bay leaves
2 tsp minced garlic OR 1 head of garlic sliced in half like a book
For the Gravy:
2 Tbs Corn Starch
2 tsp water
For the Chuck Roast: Sprinkle the surface of the chuck roast with salt and pepper on both sides. Place the chuck roast into the bottom of a medium size crockpot. Set the crockpot on low. Sprinkle the Au Jus, Ranch Seasoning over the top of the roast. Place the pepperoncini peppers, water, bay leaves and minced garlic in the crockpot too. Place the lid on securely. Allow to cook on low for at least 8 hours. After 8 hours you may remove the lid and using a fork, see if the roast is tender. If it is not falling apart (fork tender), place the lid back on and cook for another hour or more until it is fork tender and falling apart. When falling apart, remove to a serving platter OR you may use a large slotted spoon to remove the meat from the crockpot directly onto plates. Do not serve/eat the Bay leaves. Some people really like to eat the peppers and the garlic cloves if you have used those. The juice left in the crock pot is used to make the gravy in the next step. For the Gravy: Mix the cornstarch and water together to form a slurry. The water must be cool and the pan juices hot. Pour the cornstarch slurry slowing into the juices while whisking. The liquid will thicken over the next few minutes. Replace the meat back into the gravy and serve.