Add butter to your beef and get the most scrumptious slow cooker dinner yet

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You can make some complex and pretty fancy stuff in slow cookers these days, but sometimes, going back to basics can be really rewarding. Beef, cooked long and slow with some well-chosen seasonings is really hard to beat, and this delicious recipe, with the smart addition of peppers and butter, really brings out the best in your beef!
Feel free to lose some of the butter and add a handful more peppers if you like, but bear in mind that you probably won't need any additional salt as the soup and ranch dressing will season everything perfectly. And do use 'proper' butter; margarine or other substitutes won't cut it here.
3 - 5 lb (1.5-2 kilo) chuck roast/braising beef
2 tbsp (30ml) olive oil (or vegetable oil)
salt & pepper
1 packet ranch dressing mix
1 packet dry onion soup mix
1/2 cup (1 stick, 120ml) salted butter
8 Pepperoncini peppers (or other medium-hot chile peppers)
1. First, dry the meat with paper towels, then rub with salt and pepper before heating the oil in a skillet and searing the meat on each side until golden brown.
2. Transfer the meat to the slow cooker and sprinkle over the dry ranch dressing and onion soup mix, then top with the butter and surround the meat with the peppers before setting to cook for 8 hours on low.
At the end of the cooking time, the meat will be fork-tender and you should also have a fabulous, rich gravy to keep things nice and moist. Serve over mashed potatoes with steamed green beans on the side, and use any leftovers in lunch rolls the next day with thinly sliced red onion and a little mayo mixed with mustard. Good food, good times!
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