Description
A flavorful, tender roast made effortlessly in a slow cooker with ranch seasoning, au jus, and pepperoncini.
Ingredients
Main Ingredients
- 3 to 4 pounds beef chuck roast, well-marbled (Shoulder or arm roast can work, but they are leaner.)
- 1 packet ranch seasoning mix (Adds herb and garlic notes.)
- 1 packet au jus gravy mix or brown gravy mix (Brings beefy richness.)
- 8 to 10 whole pepperoncini peppers (Adds mild tangy flavor.)
- 2 to 4 tablespoons pepperoncini brine (For extra zip.)
- 4 tablespoons unsalted butter, cut into pieces (Enriches the sauce.)
Optional Add-Ins
- 1 cup baby carrots (Can add for a complete meal.)
- 1 pound baby potatoes (Excellent for soaking up juices.)
- 1 medium onion, thick-sliced (Helps flavor the dish.)
- 1/2 cup low-sodium beef broth (If the roast is lean.)
- Salt and pepper to taste, and 1 tablespoon oil if searing
Instructions
Preparation
- Season the roast lightly with salt and pepper. Optionally, sear it in a hot skillet with a bit of oil for more flavor.
- Place the roast in the slow cooker.
- Sprinkle the ranch and au jus packets evenly over the top.
- Add pepperoncini and a couple tablespoons of the brine.
- Dot the butter over everything.
- If using veggies, nestle them around or under the roast.
- If the roast is lean or your slow cooker runs hot, add 1/2 cup of broth.
Cooking
- Cover and cook on low for about 8 hours or until the roast easily pulls apart.
- Shred the meat in the pot and stir to coat with the juices.
- Skim off extra fat if desired or whisk in a cornstarch slurry to thicken the sauce.
Notes
For best results, cook on low for at least 8 hours. Use unsalted butter and low-sodium broth if adding broth.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food