This is the classic white-trash recipe, not adjusted to being low fat, because who the hell needs that? Here's a nice summary article about the recipe, but my own version takes the meat specification from the NY Times specification of the recipe.

Ingredients

• 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
• 1 package of Hidden Valley dry ranch-dressing mix
• 1 package of McCormick Ranch “au jus” gravy mix
• 1 stick of butter
• A few pepperoncini

Method

1. Put chuck roast in crock pot
2. Sprinkle ranch dressing spices over top
3. Sprinkle "au jus" spices over top
4. Place a stick of butter on top
5. Put 5-6 pepperoncini on top next to butter
6. Cook in crock pot on low for about 8 hours

I made this for the first time on 2016-02-12. Tasty. It is not the amazing roast that hyperbolic descriptions hail, but it is tasty and very easy. Definitely a repeater. May have to think a bit about the reheating process.

2016-02-16: I've been eating this stuff for several days now. It reheats really well in the microwave, which I attribute to the large amount of butter in the recipe. Don't cut the butter down. I think it's the tastiest reheated roast I've had.