Start by prepping the radishes. You want to slice off the tops and the ends as seen in the photos. Then quarter them.
Place them in the crockpot first.
Next, place the baby carrots on top of the radishes. If you choose not to use baby carrots you can use an extra bag of radishes too.
Place the pot roast on top of the carrots.
Sprinkle it with pepper.
Pour the full jar of Pepperoncini peppers with the juice over the pot roast. This will make the pot roast a bit spicy. If you don't like this much spice you can use banana peppers which are mild in flavor or you can use only 1/2 the jar of Pepperoncini peppers and add 1 more cup of water to the crockpot.
Sprinkle the ranch seasoning over the roast.
Sprinkle the Au Jus packet over the roast next.
Slice the butter into 1-inch cubes and place it over the roast.
Place the cover on the crockpot and cook it on high for 4 to 5 hours or on low for 6 to 7 hours.
If the roast is still tough, it needs to be cooked longer. The roast will be able to easily pull apart using two forks.
Serve the roast warm with the veggies and the juice! It's fantastic!
This recipe is a perfect one-pot meal that won't leave you with a ton of dishes.
Mix all the ingredients together and store in a sealed container. I use a mason jar to store my seasoning.
Notes
Note: Buttermilk powder is high in carbs but not when you limit the amount you use. I left the buttermilk powder as an optional ingredient because it will still taste amazing and full of flavor without it. When you divide the buttermilk in the number of servings in this recipe it's really not that much so you can still use it if you are doing keto. It's totally up to you.