Servings: 8

Ingredients:

• 2.5 lbs of chuck/pot roast

• 4 to 6 pepperoncini peppers

• 6 tablespoons of butter

• 1 packet of au jus gravy mix

• 1 packet of dry buttermilk ranch mix

Directions:

1. Lightly salt and pepper meat and pan fry in on each side to a slight brown

2. Add to crock pot or instant pot

3. Sprinkle over dry mixes

4. Add pepperoncini peppers

5. Add the butter thinly sliced

6. Cook on low heat for 6 to 8 hours or an Instant Pot and cook for 1 hour.

7. Enjoy with salad, a cauli mash or cauliflower rice

Nutrition:

Nutrition per serving:

• Calories - 522

• Fat - 42g

• Protein - 31g

• Total Carbs - 1.5g

• Fiber -0g

• Net Carbs - 1.5g

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