Ingredients
3 to 5 pounds chuck roast
1 packet ranch dressing mix (about 28 grams)
1 packet au jus gravy mix or dry onion soup mix (about 28 grams)
1/4 cup butter
4 to 8 whole jarred pepperoncini peppers
Optional: up to 1/2 cup pepperoncini juice
Optional: quartered russet potatoes and baby carrots
Instructions
1. Place the chuck roast in the slow cooker.
2. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the roast.
3. Add the whole pepperoncini peppers and pour the optional pepperoncini juice on top.
4. Slice the butter and place it on top of the roast.
5. For added vegetables, add quartered russet potatoes and baby carrots if desired.
6. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until the meat is fork-tender.
7. (Optional) Sear the roast in a hot skillet for about 2 to 5 minutes on each side for enhanced flavor before placing in the slow cooker.
8. Shred the meat with two forks and discard any large fatty pieces.
9. Mix in the cooking juices and serve. The pepperoncini peppers can be served whole or chopped into the meat, depending on preference.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🕒 Use fresh, fully defrosted chuck roast for best texture.
🥄 Avoid opening the slow cooker lid during cooking to maintain moisture and tenderness.
🧈 Real butter is preferred over margarine for flavor.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto-Friendly
Nutrition
- Serving Size: 6 ounces
- Calories: 347
- Sugar: 0g
- Sodium: 778mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 171mg