Description
A comforting and easy slow cooker recipe that yields fall-apart tender chuck roast soaked in a buttery, tangy, and peppery sauce. Perfect for busy weekends and cozy fall evenings.
Ingredients
- 3–4 pounds chuck roast
- 1 packet (about 1 ounce) ranch seasoning mix (e.g., Hidden Valley)
- 1 packet (about 1 ounce) au jus gravy mix
- ½ cup (1 stick or 113g) unsalted butter
- 6–8 pepperoncini peppers plus ¼ cup (about 60ml) pepperoncini juice
- 3–4 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
Instructions
- Trim any large chunks of fat off the chuck roast. Pat the meat dry with paper towels. Mince the garlic and set aside.
- Place the roast in the slow cooker. Sprinkle the ranch seasoning and au jus mix evenly over the top and sides. Rub it in a bit with your hands. Add the minced garlic and freshly ground black pepper.
- Cut the butter into pats and scatter them over the top of the roast. Add the whole pepperoncini peppers on top. Pour about ¼ cup of the pepperoncini juice around the sides (avoid pouring directly on the butter).
- Cover the slow cooker and cook on low for 8 hours. Avoid opening the lid frequently.
- Once done, use two forks to shred the roast right in the slow cooker. Stir to coat the shredded meat in the sauce. Taste and adjust salt or pepper if needed.
- Serve over mashed potatoes, egg noodles, or toasted sandwich rolls to soak up the sauce.
Notes
[‘Do not skip the pepperoncini juice; it is key to the flavor.’, ‘Use low and slow cooking for 8 hours to achieve fall-apart tenderness.’, ‘Butter enriches the sauce; use unsalted to control saltiness.’, ‘Fresh garlic is preferred over garlic powder for better flavor.’, ‘Leftovers taste better the next day and are great for sandwiches.’, ‘Use low-sodium seasoning mixes to reduce saltiness if desired.’, ‘Do not freeze the roast with sauce; freeze shredded meat without sauce if needed.’]
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sodium: 780
- Fat: 33
- Saturated Fat: 15
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
Keywords: slow cooker, Mississippi pot roast, chuck roast, comfort food, easy dinner, fall recipe, tender beef, crockpot roast