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Heat canola oil over med-high heat. Season roast with salt and
sear in hot oil until golden brown.
Place roast in crock pot and sprinkle with dressing mix,
pepperoncinis, pepperoncini juice, and dot with butter.
Cook in crock pot on LOW for 6-8 hours or HIGH for 3 ½ -4 or
until the roast is fork-tender. Remove meat from pot and drain off
cooking juices into a sauce pan, skimming the top for excess fat.
Add 2 cups of beef broth to the juices and bring to a boil.
Mix 1 tbsp of corn starch with ¼ C of COLD water and slowly pour
into the boiling broth mixture. Stir continuously until thickened
and remove from heat. Stir in ½ cup of sour cream into the
thickened broth and serve over the cooked meat.
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