Crockpot Beef Rump Roast with Veggies

1 tbsp Dill weed, dried
1 tbsp Garlic powder
2 tbsp Marjoram, dried
1 tbsp Onion powder
3 tbsp Parsley, dried
5 stalk, large (11"-12" long) Celery, raw
2 tsp Black Pepper (Ground)
4 oz McCormick Au Jus Gravy Mix
2 tbsp Veggie, Garlic - Minced in a Jar = 1 Tbsp
2.50 serving Mezzetta Golden Greek Peperoncini (3 peppers)
6 serving The Little Potato Company Baby Boomers Petite Potatoes - 110g (2 WW Points)
1 tsp Morton Iodized Salt
3 cup Sams choice bone broth
16 oz Grimmway Farms cut & pealed baby carrots (five 3oz servings per 16oz bag) (by AVEGA83)
36 oz Angus beef chuck roast (by JLMOLLER)
1 tsp Black Pepper, ground (by MELISSA_X0)
1 stick Butter, unsalted

You may up a package of RHidden Vally Ranch mix instead of making your own like I do, however the MSG in it gives my family migraines so it's a no for my recipes.

Place baby carrots and washed and cut stalks of celery on bottom of crockpot, then pour in about a cup of beef bone broth over then. Open meat package and place raw roast on a platter or cutting board and slice several slits across the meat and stuff these pockets with the minced garlic.
I make my own homemade ranch dressing mix out of the the powdered garlic, onion, pepper, salt, parsley and dill weed, then rub it into the meat all over then I place the meat on top of the carrots and celery and turn crock pot on to high for the first 30 minutes. I sprinkle an entire McCormick package of Au Jus gravy mix over the roast, followed by around 6-9 peperoncini peppers with juice then by a stick of butter on top. Cover the pot with lid and time 30 minutes. Turn heat to low now and set timer for 6.5 hours.
When ther is one and a half hours of cook time left, place 2 more cups of beef bone broth over roast and add the baby boomer potatoes to the pot and another half stick of butter. Replace lid and continue to cook until done.

Serving Size: Makes 10 3oz servings