Ingredients
Scale
- 1 (3-4 lbs.) chuck roast*
- 1 (1 oz.) packet ranch dressing mix
- 1 (1 oz.) packet au jus gravy mix**
- 4-5 pepperoncini peppers, drained***
- 1/4 cup unsalted butter (half a stick)
Instructions
- Place the roast in a 6-quart slow cooker and sprinkle with ranch dressing powder and au jus mix.
- Add pepperoncini peppers and butter on top of the roast.
- Cook on low for 8-10 hours or on high for 5-6 hours until the meat is fork-tender.
- Shred the beef directly in the slow cooker, or for a less greasy sauce, remove the beef to shred on a plate.
- Whisk the sauce in the slow cooker for 60 seconds to emulsify the fat for a smoother sauce.
- Return the shredded beef to the slow cooker, stir, and serve immediately.
Notes
For a spicier kick, adjust the number of pepperoncini peppers to taste.
This dish pairs well with mashed potatoes or crusty bread to soak up the tasty sauce.
The shredded beef can also be used in sandwiches for a delicious leftover meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 51g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.