Slow cooker sweet pepper beef roast

This meal is a frequent visitor in my house. It is so delicious and so simple to make. We make this with beef roast; however, we have made it with pork as well. My favorite is beef but if one or the other is on sale then I will go with whichever is easier on the budget.

Ingredients:
2 lbs beef roast (i dont get a particular cut, whichever is on sale)
1 dry ranch dressing mix
1 dry italian dressing mix
2-3 small peppers (i buy a jar of pepperoncini)
1 stick of butter (i buy the vegetable spread- Blue Bonnet)

In your freezer bag place the roast, and the dry ranch, dry italian, and dry gravy mix and freeze (obviously). I defrosted the meat the night before and added the peppers and the stick of butter on top. DO NOT ADD ANY FLUID. Cook on low for 6 hours.

Typically I serve this on buns topped with mustard. The meat will shred in the slow cooker in a delicious gravy. I think it would be good with cole slaw on top too, or even on a baked potato. This usually does not last long in the house. My husband with go back several times and get more meat before he realizes that he is already stuffed.

On the night we made this meal, I had met a group of girls from church for Lifegroup. So my husband was in charge and he made steamed cabbage and broccoli to go with the beef roast. When I walked into the house it was the worst smell ever. (Dont ever cook cabbage and broccoli on the same night- trust me!)

I also usually make the beef roast when I make Italian Chicken because they both call for dry italian mix and pepperoncinis. Make for easier shopping trip! Check out the Italian Chicken post!