Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) dry onion soup mix
- 1 cup gold or red au jus Gravy (or beef broth)
- 4–6 pepperoncini peppers, sliced (with juice)
- 4 tbsp unsalted butter
- Salt and black pepper to taste
- Optional: 4–6 baby carrots, 4–6 pearl onions
Instructions
- Pat roast dry with paper towels and season generously with salt and pepper.
- Place roast in the slow cooker. Sprinkle ranch and onion soup mixes evenly over top.
- Pour au jus around the roast. Add sliced pepperoncini and 2 tbsp of their juice (or more to taste).
- Cover and cook on low for 8–9 hours or high for 5–6 hours, until meat shreds easily with a fork.
- During the last 30 minutes, top with butter slices and cover to melt into the sauce.
- Shred beef in the sauce or slice thickly. Serve hot.
Notes
- For deeper flavor, sear roast in a skillet before adding to slow cooker.
- Double the sauce by adding ½ cup broth if you prefer extra gravy.
- Leftovers freeze well for up to 3 months.
- Great over mashed potatoes, egg noodles, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 8 hours 0 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein, Low Carb Friendly
Nutrition
- Serving Size: 6 oz beef + 2 tbsp sauce
- Calories: 340 Kcal
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 85 mg
