Description
A tender, juicy chuck roast cooked in a slow cooker with ranch seasoning, au jus mix, pepperoncini peppers, and butter for a rich, savory gravy that requires minimal effort.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1 jar pepperoncini peppers (drained, plus some juice)
- 4 tablespoons (½ stick) unsalted butter
- 1 large onion, sliced (optional)
- 3–4 cloves garlic, minced (optional)
- ½ cup beef broth (optional, for leaner roasts)
Instructions
- Trim any large pieces of hard fat from the chuck roast and pat dry. Place the roast in the slow cooker insert.
- Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the top of the roast. If using, scatter sliced onions and minced garlic around the roast.
- Pour a few tablespoons of the pepperoncini juice over the roast. Place the whole drained peppers around the meat. Dot the top of the roast with cold butter cubes.
- Cover and cook on Low for 8 hours, or until the meat is fork-tender.
- Remove the roast from the pot and shred it using two forks. Discard large pieces of fat or onion if desired.
- Return the shredded meat to the pot and stir into the juices. Simmer on High for 10-15 minutes to thicken the gravy, or serve as is.
- Taste and adjust seasoning with salt or water if needed. Serve over mashed potatoes, rice, or rolls.
Notes
Do not cook on High as it can make the meat tough. The butter is essential for the rich gravy texture. Save the pepperoncini juice for acidity. For a thicker gravy, use a cornstarch slurry in the last 30 minutes. Leftovers freeze well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Shredded beef with g
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: Mississippi pot roast, slow cooker recipes, easy dinner, chuck roast, pepperoncini, comfort food, dinner party