Description
A tender, flavorful chuck roast cooked low and slow with ranch seasoning, Italian dressing mix, pepperoncini peppers, and butter for a rich, tangy au jus.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 packet (0.75 ounce) dry Italian dressing mix
- 1 jar (12-15 peppers) pepperoncini peppers with brine
- 1/2 cup (1 stick) butter
- 1 cup beef broth
- 4–6 cloves garlic, minced
- Optional: 1 pound baby potatoes and 1 pound carrots
Instructions
- Pat the chuck roast dry with paper towels and place it in the slow cooker.
- Sprinkle the ranch seasoning mix and Italian dressing mix evenly over the roast, then scatter the minced garlic on top.
- Pour the beef broth and the juice from the pepperoncini jar over the roast.
- Slice the pepperoncini peppers and distribute them evenly over the roast.
- Place the stick of butter on top of the roast.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
- Remove the roast to a cutting board and let it rest for 5 minutes.
- Slice the roast against the grain.
- Optionally thicken the sauce by mixing 1 tablespoon cornstarch with 1 tablespoon cold water, stirring it into the sauce, and cooking on HIGH for 15 minutes.
- Serve the sliced roast with the au jus and pepperoncini.
Notes
Slice the roast against the grain to ensure tenderness. For best flavor, assemble the roast the night before and refrigerate overnight. If adding vegetables like potatoes and carrots, add them in the last 2 hours of cooking to prevent them from becoming mushy. The sauce can be thickened with a cornstarch slurry if desired.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of roast wit
- Calories: 450
- Sugar: 2
- Sodium: 900
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: slow cooker, pot roast, chuck roast, pepperoncini, ranch seasoning, easy dinner, comfort food, beef recipe