Ingredients
- 4 pound chuck roast
- 2 teaspoons salt (optional, for searing)
- 1 teaspoon ground black pepper (optional, for searing)
- 2 tablespoons olive oil (optional, for searing)
- 1 ounce ranch dressing mix (1 dry packet)
- 1 ounce au jus gravy mix (1 dry packet)
- ½ cup salted butter
- 6 pepperoncini peppers (or more to taste)
- ¼ cup pepperoncini pepper juice (optional, for added spice)
- ½ cup water (optional, for added moisture)
Instructions
- Season the chuck roast with salt and pepper on all sides.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear roast for about 2 minutes per side until browned. This adds flavor but can be skipped.
- Place the roast in the bottom of the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Place butter on top of the roast and arrange pepperoncini peppers around and on top.
- If desired, pour in pepperoncini juice and water for extra spice and moisture.
- Cover and cook on low for 8 hours (preferred) or on high for 4–5 hours, until meat is fork-tender.
- Remove roast from crockpot and shred or slice on a cutting board.
- Return meat to the crockpot and stir into juices. Let soak for a few minutes before serving.
Notes
- Searing the roast is optional but adds great flavor and helps seal in moisture.
- For spicier flavor, increase the amount of pepperoncini or use extra juice.
- This recipe pairs well with mashed potatoes, rice, or roasted vegetables.
- Leftovers keep well in the fridge for up to 4 days and are great in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 451
- Sugar: 1g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg
