Description
A flavorful slow-cooked beef dish infused with ranch seasoning, pepperoncini, and buttery goodness, perfect for gatherings.
Ingredients
Scale
- 3 pounds boneless chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 ounce ranch seasoning mix (dry)
- 1 ounce au jus gravy mix (dry)
- 8 to 10 whole pepperoncini peppers
- 1/4 cup pepperoncini juice from the jar
- 1/2 cup unsalted butter, cut into pieces
Instructions
- Pat the chuck roast dry with paper towels. Season each side evenly with kosher salt and black pepper.
- Place the seasoned roast at the bottom of a 6-quart slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
- Arrange the whole pepperoncini peppers around and on top of the beef, then pour the pepperoncini juice over the roast.
- Distribute the pieces of butter evenly over the top of the roast.
- Cover the slow cooker and set it to LOW for about 8 hours, or until the beef is tender.
- Remove any large fat pieces, then use two forks to shred the beef in the slow cooker.
- Transfer the warm, shredded beef and gravy to a serving vessel.
Notes
For added flavor, consider including onions or garlic, or stir in cream cheese at the end. Make-ahead tips are available.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg