So I did. Make it for dinner that is, yesterday and wow, was it good.
Hard to believe something so simple could be that tasty, however, I will say it was a tad salty. But then again, we don't eat a lot of salt. Or rather, I don't cook with a lot of salt, I really do prefer herbs to season with. That being said, I will make this again, but will make a few changes.*
For now, here's the how to's. The original recipe called for this to be cooked in the crock pot, but I didn't get my act together soon enough yesterday to get it in one, so I just cooked it in the oven for about 3 1/2 -4 hours.
2 lb Chuck Roast
1 envelope McCormick's Au Jus Mix
1 envelope Hidden Valley Ranch Dry mix
3-4 Tablespoons Butter (optional, but so good)
Place the roast in a crock pot or an oven safe baking dish. If using the oven safe dish, spray with some non-stick spray first.
Sprinkle one envelope of Au Jus mix and one envelope ranch dressing mix over top of roast.
Place the pepperoncini peppers on top.
Cover tightly with the lid, I also put a layer of foil over top and then placed the glass lid on that.
Cook in 350 degree oven for 3-4 hours, remove foil, and make a gravy out of the drippings around the roast.
Yes, there are drippings and they are so good.
Serve with mashed potatoes and dig in.
* I think that the two envelopes of seasonings will probably actually season a couple of roasts, and I would also add about a half cup water, towards the end of the cooking process, and cut down on the amount of butter, just a little. There is a faint peppery tang to the gravy, which did not bother me at all, I do like my spice. I also think this would be a great potluck bring along, you can make it the day before, cut it up and then reheat it. I also think you could do this with a rump roast, and then just have wonderful slices of juicy meat. Dang, I'm making myself hungry again. There are leftovers in the fridge, so I may just have to go and raid it, giggle.
UPDATE: Just wanted to say I made this again (11/6), and this time I did it up a little differently, and guess what? It was so much better than the last time. I made a paste of 1/4 envelope of ranch dressing, 1/4 of the envelope of Au Jus mix and three tablespoons of butter. I spread that over the top of the roast and added three pepperoncini's. Cooked it for about 2 hours, let it cool and put it in the fridge overnight. My meat was so lean, the only fat I had on top of the meat/juice mixture was the additional butter. This was the way to go for us, and the way I'm making pot roast from now on, unless I find a better recipe. I had enough gravy left over that I froze it to use with the Shepherd's Pie I'm making next week.
You should never waste a good gravy.
We had this again the other night (2/2016) for dinner and it was just as good as could be. This time I used a nice Round Roast and I think it was even better.