Ingredients
1 (3-5 pounds) chuck roast
1 packet (about 2 tablespoons) ranch dressing mix (alternative: homemade seasoning)
1 packet (about 1 ounce) au jus gravy mix or dry onion soup mix (low sodium preferred or homemade version)
4 to 8 pepperoncini peppers (plus about ½ cup of their juice, optional)
¼ cup (4 tablespoons) butter (salted or unsalted; substitute some with bacon grease for smokiness)
Instructions
1. (Optional) Sear the chuck roast in a hot skillet with a little oil for 2-5 minutes per side to enhance flavor.
2. Place the roast in the slow cooker and sprinkle ranch seasoning and au jus mix evenly over it.
3. Layer pepperoncini peppers and butter on top of the roast.
4. Cover and cook on low for 8 to 10 hours, or on high pressure in an Instant Pot for 1 hour with 1 cup of beef broth, followed by natural release.
5. Once cooked and tender, shred the meat and mix with cooking juices.
6. Serve hot, with peppers left whole or chopped into the meat as preferred.
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
🔥 Cooking on low heat without opening the lid ensures juicy, tender meat.
🌶️ Pepperoncini adds flavor and tenderness without making it too spicy.
🌿 Thicken gravy post-cooking with cornstarch and water if desired.
- Prep Time: 5-15 minutes
- Cook Time: 8-10 hours
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: Varies
- Calories: 214-481 kcal
- Sugar: Varies based on seasoning
- Sodium: 500-1050 mg
- Fat: 20-32 g
- Saturated Fat: 15 g
- Carbohydrates: 2-7 g
- Protein: 43-44 g