– Prepare the Funfetti Cake & Cupcake mix as directed on the package adding the ½ teaspoon to the bowl with the rest of the ingredients.
– Fill cupcake papers ¾ full.
SEASONINGS
Place the pot roast into a slow cooker that fits its size. Sprinkle the Au Jus gravy mix and ranch dressing mix evenly over the meat, then pour in ¼ cup water to help create flavorful cooking juices.
Add the stick of butter, baby carrots, and pepperoncini peppers to the slow cooker. Slice the peppers if serving picky eaters, or leave them whole. Distribute everything evenly around the roast.
Cover with the lid and cook until tender, 4 to 8 hours on high, depending on roast size, or 8 to 10 hours on low. The pot roast is ready when the meat is fall-apart tender.
Remove the roast and let it rest 10 minutes before slicing. Stir ¾ cup water into the
slow cooker juices. Mix cornstarch with water, add to the pot, and cook covered until the gravy thickens.