Directions
- Prepare the slow cooker: Pour 1/4 cup water into the insert of a slow cooker. This helps prevent sticking and keeps the roast moist during cooking.
- Assemble the roast: Place the chuck roast on top of the water. Sprinkle the ranch seasoning evenly over the roast, followed by the au jus gravy mix.
- Add butter and peppers: Lay the butter on top of the seasoned roast. Arrange 5–6 pepperoncini peppers around the roast for a subtle tangy kick.
- Cook: Cover and cook on low for 8 hours. The long, slow cooking process breaks down the meat fibers, making the roast tender and easy to shred.
- Shred the roast: Remove the roast from the slow cooker and use two forks to shred the meat. Stir it into the pan juices to coat the beef in the flavorful gravy.
- Serve: Serve hot, spooning extra pan juices over the meat. Pair with mashed potatoes, roasted vegetables, or fresh bread to soak up the delicious sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Substitute pepperoncini with mild banana peppers for a slightly less tangy flavor.
- Use boneless short ribs instead of chuck roast for a richer, fattier roast.
- Add sliced onions and carrots around the roast for added flavor and a complete meal in one pot.
- For a spicier kick, include a few sliced jalapeños with the pepperoncini.
Serving Suggestions
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