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The basic recipe was given to me by a friend on a turkey hunting web site (Thx Mike, aka: Hognutz.) I added the veggies & made some adjustments to meet my own personal tastes. I can’t handle spicy as well as I used to so I dropped the pepperoncini to 3.

Everything turned out perfect from the meat to the tators to the shrooms. It’s what’s for supper tonight & tomorrow night as well.

Try it…….. You’ll like it!!!!

Pot Roast

  • 4-5 lb Roast
  • 1 package Dry Ranch Dressing
  • 1 package dry au jus/juice
  • 1 Stick Butter
  • 10-15 pepperoncini or banana peppers according to you need for heat
  • Potatoes (I use small red potatoes)
  • Onions(I use small pearl onions)
  • Baby Carrots of carrots cut in bite sized chunks
  • Celery cut in bite sized chunks
  • White Button Mushrooms cut in half
  • Bell Pepper cut in bite sized chunks
  • Beef Broth as needed
  1. Make the au jus & Ranch Dressing per packet instructions.
  2. Place butter in the slow cooker & pour the hot au jus into slow cooker.
  3. Add the Ranch Dressing.
  4. Put the roast & pepperoncini into the slow cooker, cover, & cook on low for 4 hours.
  5. Add the potatoes, carrots, & celery, cover & cook for an additional 2 hours.
  6. Add the mushrooms, onions, & bell peppers cover & cook for 1-2 hours.
  7. Cover & cook on low until the roast & potatoes fork tender.

  1. Cooking times may vary.
  2. The basic recipe didn’t include veggies so I doubled up on the au jus, Ranch Dressing, & butter. I also included the beef broth to ensure that everything was covered while cooking.


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