Description

A tender, juicy chuck roast cooked slowly with ranch dressing mix, onion soup mix, pepperoncini peppers, and butter for a rich, savory sauce that requires minimal effort.

Ingredients

Scale

3 to 4 pounds chuck roast
Salt and black pepper
1 packet (1 ounce / 28g) dry ranch dressing mix
1 packet (1 ounce / 28g) dry onion soup mix
8 to 10 pepperoncini peppers (about 1 cup)
½ cup (113g) unsalted butter
¼ cup pepperoncini brine (juice from jar)
Optional: 1 pound red potatoes, halved
Optional: 2 large carrots, chopped
Optional: 3 cloves garlic, minced

Instructions

Pat the chuck roast dry with paper towels and season all sides generously with salt and black pepper.
Place the seasoned roast in the bottom of a 6-quart slow cooker.
Sprinkle the dry ranch dressing mix and onion soup mix evenly over the top of the roast.
Drain the pepperoncini peppers, reserving ¼ cup of the brine. Place the peppers on top of the roast.
Cut the butter into chunks and scatter them over the roast and peppers.
Pour the reserved pepperoncini brine over the roast. Add ½ cup beef broth if more liquid is needed.
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
Remove the roast to a cutting board and let it rest for 5 minutes.
Shred the meat using two forks.
Serve with au jus, mashed potatoes, rice, or crusty bread.

Notes

For best results, use a well-marbled chuck roast. If you want a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the cooker during the last 30 minutes. The recipe can be made in an Instant Pot (pressure cook 35 mins, natural release 15 mins) or a Dutch oven (bake at 325°F for 3-4 hours).

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 450
Sugar: 2
Sodium: 900
Fat: 30
Saturated Fat: 12
Carbohydrates: 8
Fiber: 1
Protein: 35

Keywords: slow cooker, pot roast, chuck roast, easy dinner, comfort food, 5 ingredient recipe, beef, family dinner