4 lb beef chuck roast (don't hesitate to buy one that is fatty--this adds more flavor)
4-6 tbs flour
6-8 medium red potatoes
1 large white onion or 5 small, cut into larger pieces
5 large carrots, cut into 2-inch pieces
1 bottle peperoncini's
8 cloves of garlic (do not chop)
1/4 cup balsamic vinegar
1/4 cup beef broth
1 packet ranch dressing mix
1 packet onion soup mix
1 stick of butter
preferred seasoning salt and herbs (my staples: dill, oregano, basil, 1 bay leaf, sage, johnny seasoning, chipotle seasoning, lemon pepper, tarragon, cayenne pepper)
1 large dose of patience ;)
Turn your crockpot on low setting. While it's heating up, chop your potatoes, onions and carrots. Add to pot and top with minced garlic and preferred seasonings.
Add olive oil to a frying pan over medium-low heat. Cover beef with flour and preferred herbs and seasonings, including sides. Add roast to pan and fry until just darkened on all 4 sides.
Top vegetables in crockpot with roast. Pour ranch and soup packet contents over roast and lather with your hands. Take garlic cloves and insert into creases inside the beef.
Pour broth and balsamic vinegar over top. Toss in peperoncini's (Literally. Just scatter them around). Add stick of butter to center of roast and cover.
Leave crockpot on low setting for around 5 hours. At the 5 hour mark, switch setting to high and roast for another 3 hours. Your roast should fall apart at this point and vegetables should be nice and tender!