Crockpot Rancher’s Roast Beef

Heat canola oil in a skillet over medium-high heat. Season roast with salt then put it into the skillet and sear in the hot oil until golden brown on both sides.

Place roast in your crockpot and sprinkle with dressing mix, pepperoncini peppers, pepperoncini juice and dot the top with butter.

Put the lid on and cook in the crockpot on low for 6-8 hours or high for 3 ½-4 hours or until the roast is fork-tender.

Remove meat from the pot and drain off cooking juices into a saucepan, skimming off any excess fat. Add 2 cups of beef broth to the juices and bring to a boil.

In a small bowl or measuring cup, mix 1 tablespoon of cornstarch with ¼ cup of cold water until cornstarch is dissolved. Then slowly pour this into the boiling broth mixture. Stir continuously until thickened then remove from heat. Stir ½ cup of sour cream into the thickened broth and serve over the sliced or shredded cooked meat.