Comforting, savory, and oh so satisfying, say hello to your newest low-effort slow cooker meal! It’s hard to believe there’s only five ingredients in this flavor-packed roast. Pepperoncini add a unique punch of flavor, be sure to have some bread on hand to soak up every last bit!
Serve With
Potatoes in any form! Top some mashed potatoes, french fries, or wedges.
Fresh or canned green beans are a great mild vegetable pairing! You can also add carrots and potatoes straight into the slow cooker during the last two hours of cooking.
Bread is a must have! Dinner rolls, sourdough, or a slice of french bread are perfect vehicles for any remaining sauce.
If you’re not into bread, cooked white rice or tortillas are also great sides.
Substitutions
You can use French Onion soup or brown gravy mix if you can’t find Au Jus, each will have a slightly different flavor.
Sliced pepperoncini peppers can be used instead of whole, I found the flavor to be much stronger when using them so adjust accordingly.
Storage + Tips
It’s not recommended to put frozen meat into a slow cooker, so make sure your beef is thawed.
Don’t worry if you think this is going to be too much food, this roast freezes and reheats very well! Portion it into individual containers and pop in the freezer for up to three months.
Check Out
Japanese Chicken and Potato Stew
Tender Slow Cooker Pulled Pork
Slow Cooker Mississippi Pot Roast
Equipment
- 1 6-quart slow cooker
- knife
- cutting board
- 2 forks
Ingredients
- 3-4 pounds chuck roast boneless, trimmed of excess fat
- 1 packet au jus mix
- 1 packet ranch seasoning mix
- ¼ cup unsalted butter cubed
- 8-10 whole pepperoncini peppers
- ¼ cup pepperoncini pepper juice optional
Instructions
- Prepare your chuck roast by trimming off any excess pieces of fat, then place into the bottom of the slow cooker.
- Sprinkle the au jus and ranch seasonings over the top of the roast.
- Add the cubed butter and pepperoncini on top of and around the roast.
- Pour in the pepperoncini juice (optional).
- Cover and cook on low for 8 hours, OR on high for 4-5 hours.
- Check that the roast has reached 165 degrees, then shred using two forks and serve.
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