INGREDIENTS
2 1/2
lbs chuck roast
1
envelope of brown gravy mix
1
envelope of ranch seasoning
1 tsp
ground cumin
5 tbsp
butter (I used unsalted)
2 tbsp
olive or vegetable oil
2
medium sized yellow onion (sliced)
5 cloves
fresh garlic (minced)
3
stalks of celery (chopped)
8
pepperoncini peppers
12 oz
baby carrots (or chopped carrots)
3 cups
beef broth