This recipe was super easy and delicious. Instead of the pepperoncini used, I swapped for mushrooms (and loved it). Great recipe for electric camping (or rv), or college dorm when you’re craving a home-cooked meal. Perfect for fall comfort food. Only 5 ingredients!
2 lb. beef roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
2 T. butter
Crockpot on HIGH 3 hours, or LOW 6.
For those of you that don’t want to wait, here’s a no knead bread that takes about 90 minutes from bowl to bake. I’m usually busy doing other stuff and just let it sit longer than an hour, but if you’re in a pinch, you can rush it along.
6 c. flour 1 T. salt 1 T. yeast 1/2 tsp. sugar 3 c. warm water (about 130 degrees)
Mix dry ingredients in bowl. Add water. Mix, scraping down the sides; cover with plastic wrap and set aside in a non-drafty place for an hour (or 6+ hours if you’re doing other things).
Place dutch oven in your oven and preheat to 450.
While it’s pre-heating, stir your dough again, scraping down the sides, then transfer to a piece of parchment, then put parchment and dough back in your bowl (this helps for easy transfer in a minute). Cover it with a towel while you wait for oven to pre-heat OR about 20 minutes.
Once oven is at temp, dust the top of the dough and make a few cuts in it (or not), and then transfer dough to HOT pot. Cover an bake @ 450 for 30 min. with lid on, then remove lid and bake 10 more minutes to brown (I move to a baking sheet for all-over “brownness” – but you can leave in the DO if you’d like.