Description
A simple and easy slow cooker recipe for tender, fall-apart chuck roast with a tangy, buttery sauce made from pantry staples like ranch seasoning, au jus mix, and pepperoncini peppers.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch seasoning mix (about 1 ounce / 28g)
- 1 packet au jus gravy mix (about 1 ounce / 28g)
- 7–8 pepperoncini peppers with juice (about 120g)
- 1/2 cup unsalted butter (113g, 1 stick)
- 1 teaspoon freshly cracked black pepper
- Optional: 1 teaspoon garlic powder
Instructions
- Trim any large chunks of fat from the chuck roast.
- Optional: Heat a tablespoon of oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 3 minutes per side.
- Place the roast in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top of the roast.
- Scatter the pepperoncini peppers around the roast and pour the juice over everything.
- Cut the butter into slices and place them on top of the roast.
- Sprinkle with black pepper and garlic powder if using.
- Cover and cook on low for 6 to 8 hours, or until the beef is tender enough to shred with a fork.
- Use two forks to shred the meat in the slow cooker, mixing it with the juices.
- Serve with sauce spooned over the top.
Notes
Searing the roast before slow cooking is optional but adds extra flavor. Do not skip the pepperoncini juice as it gives the signature tang. Cook on low heat for best tenderness. If sauce is too thin, cook uncovered on high for 15-20 minutes to reduce. If too salty, add water or unsalted beef broth. Leftovers taste better the next day. Avoid freezing as sauce separates and texture changes.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sodium: 850
- Fat: 34
- Saturated Fat: 15
- Carbohydrates: 4
- Protein: 38
Keywords: slow cooker, Mississippi pot roast, chuck roast, easy dinner, fall apart beef, ranch seasoning, pepperoncini, comfort food