Ingredients
Scale
- 3 to 4 pounds chuck roast
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 6 to 8 whole pepperoncini peppers
- 1 cup low-sodium beef broth
- 2 tablespoons unsalted butter
Instructions
- Begin by seasoning the chuck roast generously with salt and pepper.
- In a skillet over medium-high heat, sear the roast on all sides until browned (about 4-5 minutes per side).
- Transfer the seared roast to a slow cooker. Sprinkle the au jus and ranch dressing mixes evenly over the top.
- Add whole pepperoncini peppers around the roast and pour the beef broth over everything.
- Cover and cook on low for about 8 hours or high for 4 hours until the meat is fork-tender.
- Once done, serve with drizzled sauce from the pot.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: Approximately 150g
- Calories: 297
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 80mg