Description
A tender, melt-in-your-mouth chuck roast cooked low and slow with ranch dressing mix, au jus gravy mix, pepperoncini peppers, and provolone cheese. This easy weeknight dinner requires zero chopping and delivers rich, tangy flavor with minimal cleanup.
Ingredients
- 3–4 lbs Chuck Roast
- 1 packet (1 oz) Ranch Dressing Mix (dry)
- 1 packet (1 oz) Au Jus Gravy Mix (dry)
- 1 jar Pepperoncini Peppers, drained
- 2–3 tablespoons Pepperoncini juice
- 6–8 slices Provolone Cheese
- 1 cup Beef Broth (low-sodium)
- 2 tablespoons Butter
- 1 lb Red Potatoes, quartered (optional)
- 2–3 large Carrots, chopped (optional)
Instructions
- Pat the chuck roast dry with paper towels. If the roast is very large, leave it whole or cut in half to fit the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over all sides of the roast, rubbing the seasoning in. Sprinkle any remaining mix into the bottom of the slow cooker.
- Place the seasoned roast into the slow cooker insert. If using optional vegetables, place them in the bottom first, then place the roast on top.
- Pour the beef broth around the roast (do not pour directly over the top). Place the butter on top of the meat.
- Scatter the drained pepperoncini peppers around and on top of the roast. Add the pepperoncini juice to the liquid in the pot.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
- About 30 minutes before serving, place the provolone cheese slices on top of the roast. Cover and cook for another 30 minutes until the cheese is melted.
- Remove the roast from the slow cooker and let it rest for 5 minutes.
- Shred the meat using two forks. Spoon some of the cooking juices over the shredded meat and serve with the melted cheese on top.
Notes
Use low-sodium broth to control saltiness as the seasoning packets are salty. Do not substitute pepperoncini with jalapeños (too spicy) or banana peppers (too mild) for authentic flavor. Shred the meat rather than chopping it for better texture. Save the cooking juices to spoon over the meat or thicken with cornstarch if desired. Freeze meat and sauce without cheese for best results.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: slow cooker, pot roast, chuck roast, easy dinner, weeknight meals, comfort food, one pot meal, beef recipes