Ingredients
Scale
- 1 tablespoon vegetable oil (optional, for browning)
- 3–4 pound chuck roast
- ¼ cup water (optional, for browning)
- 8–10 pepperoncini and ½ cup of the pepperoncini juice (approximately ½ the contents of a 16-oz jar)
- ¼ cup butter (salted or unsalted is fine)
- 1 ounce packet of ranch dressing mix (about 2 heaping tablespoons)
- 1 ounce packet of au jus gravy mix (about 2 heaping tablespoons)
Instructions
- Add oil to a large dutch oven and heat over medium-high heat. Once the oil is hot, add the roast and cook until deeply browned, 3-5 minutes. Repeat on the other side.
- Remove from heat and transfer roast to your slow cooker. Return the dutch oven to medium-high heat and add the water. Use a wooden spoon to scrape all the cooked brown bits from the bottom of the pot before pouring everything over the top of the roast in the slow cooker.
- To the slow cooker, add the pepperoncini, pepperoncini juice, butter, ranch dressing mix, and au jus gravy mix. Cover and cook until meat is fall-apart tender, 6-8 hours on low.
- Transfer roast to a cutting board and use two forks to shred the meat. Pick out any large pieces of fat before returning the shredded meat to the gravy. Serve over mashed potatoes or alongside your favorite vegetable sides, and enjoy!
Notes
- For a richer flavor, brown the roast before slow cooking.
- Adjust the number of pepperoncini for more or less heat.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg