495 minutes
A tender and flavorful beef roast cooked with pepperoncini peppers and a homemade ranch dressing, perfect for a comforting meal.
Bottom Round Roast
0 lb
Kosher Salt, additional to taste
teaspoons
Freshly Ground Black Pepper, additional to taste
teaspoons
tablespoons
tablespoons
tablespoons
Pepperoncini Peppers
each
tablespoons
teaspoons
teaspoons
teaspoons
Buttermilk, optional
teaspoons
to garnish
1. Season and Flour the Roast
Place the roast on a cutting board. Season with salt and pepper, then coat evenly with flour, massaging into the meat.
2. Brown the Roast
In a large sauté pan, heat oil on high until shimmering. Brown the roast on all sides, about 4-5 minutes per side. Transfer to a slow cooker.
3. Add Ingredients to Slow Cooker
To the roast in the slow cooker, add butter and pepperoncini. Cover and set to low heat.
4. Make Ranch Dressing
Combine mayonnaise, vinegar, dill, paprika, and buttermilk (if using) in a bowl. Whisk to blend.
5. Add Dressing
After the roast heats for 6-7 hours, add the ranch dressing. Cook for 1 more hour, or until meat is tender.
6. Shred and Serve
Shred the meat easily with two forks, mix with surrounding gravy. Garnish with parsley. Serve with egg noodles, roast potatoes, or on sandwich rolls.
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