ALL YOU NEED:
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• 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 
• minced garlic
• 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 ;)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!

Enjoy!

ALL YOU NEED:

• 2 cans of chickpeas
• 1/2 cup extra virgin olive oil
• 1/2 lemon, juiced
• 2 tablespoons roughly chopped fresh parsley leaves
• 2 cloves garlic, peeled
• 1 1/2 teaspoon salt
• 1/2 teaspoon dark Asian sesame oil
• 1/2 to 1 teaspoon ground cumin
• Ground black pepper
• 1/4 cup water
• Paprika, for garnish

 
In a blender combine all the ingredients except the parsley and pepper paprika, those are to be used for garnish.

Blend on low speed until smooth you'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil and water to help things along.

Be sure to combine the bell pepper and tahini to the hummus mix!


FOR THE BELL PEPPER:
 
I sliced and cleaned out 1 red bell pepper, placed them on a baking sheet. Use parchment paper! Baked them for 25 minutes at 450 degrees. When they're done let them cool and then peel the skin off. (This was annoying!) Chop and combine with hummus!
 

FOR THE TAHINI:
 

• 1 cup sesame seeds
• 2-4 tablespoons olive oil (I used coconut)

 
Roast sesame seeds in wide frying pan over low heat. The recipe said medium, but they will burn fairly quickly so, I feel like low heat is the way to go.

Roast them for 5 minutes--make sure to stir them frequently. Once you can smell them take them off the heat and transfer to your processor!

Let them cool for a few minutes before blending. Blend until gritty--almond flour-like texture.

Add oil and preferred seasonings and blend until smooth........not gritty. It must be smooth and lava-like!

Combine both the hummus mixture and tahini mixture in your food processor until smooth and enjoy!