Description
An ultra-tender and flavorful roast made with simple pantry staples — perfect for a low-effort, high-reward dinner.
Ingredients
- 4 lb chuck roast
- 2 tsp salt (optional, for searing)
- 1 tsp ground black pepper (optional, for searing)
- 2 tbsp olive oil (optional, for searing)
- 1 oz ranch dressing mix (1 dry packet)
- 1 oz au jus gravy mix (1 dry packet)
- ½ cup salted butter
- 6 pepperoncini peppers (or more, to taste)
- ¼ cup pepperoncini juice (optional, for more spice)
- ½ cup water (optional, for added moisture)
Instructions
- Season (Optional): Rub the roast with salt and pepper.
- Sear (Optional): In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 2 minutes per side until browned.
- Assemble in Crock Pot: Place the roast in the slow cooker. Sprinkle ranch and au jus mixes evenly over the top. Add butter and pepperoncini peppers. Pour in pepperoncini juice and water if using.
- Cook: Cover and cook on low for 8 hours (recommended) or on high for 4–5 hours, until the roast is fork-tender and easily shreds.
- Shred and Serve: Shred the roast with two forks, return to the crock pot, and stir to coat with the juices. Serve warm.
Notes
- Great served over mashed potatoes, rice, or on sandwich rolls.
- Searing adds flavor but can be skipped for convenience.
- Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
- Adjust the number of pepperoncinis or juice to control heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 130mg
