Description
A forgiving, 5-ingredient slow cooker recipe that produces tender, fall-apart chuck roast in a rich, tangy sauce made with ranch mix, au jus, pepperoncini, and butter.
Ingredients
Scale
- 3 to 4 pounds chuck roast (boneless preferred)
- 1 packet (1 ounce) dry ranch dressing mix
- 1 packet (0.875 ounces) dry au jus gravy mix
- 1 jar (6-8 peppers) pepperoncini peppers, drained
- 1 full stick (1/2 cup / 113g) butter, sliced into pats
- Optional: 1 pound red potatoes, halved
- Optional: 2-3 large carrots, chopped
- Optional: 1 large onion, sliced
Instructions
- Trim any large, hard pieces of fat from the chuck roast and pat dry.
- Place the roast in the bottom of a 6-quart slow cooker. If using optional vegetables, place them in first, then the roast on top.
- Sprinkle the entire packet of dry ranch dressing mix over the roast.
- Sprinkle the dry au jus gravy mix on top of the ranch mix.
- Place the drained pepperoncini peppers on top of the roast.
- Lay the sliced butter pats on top of the roast.
- Cover and cook on LOW for 7-8 hours (or HIGH for 4-5 hours).
- Once the meat is fork-tender, use two forks to shred the meat directly in the slow cooker.
- Stir the shredded meat into the sauce. Adjust consistency with broth or water if needed, or thicken with cornstarch slurry if too thin.
- Serve hot over mashed potatoes, rice, or egg noodles.
Notes
Do not skip the butter as it creates the signature silky sauce. The ranch and au jus mixes are salty, so taste before adding extra salt. For best results, cook on LOW for the full 7-8 hours to ensure the meat is tender. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sugar: 1
- Sodium: 900
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 4
- Protein: 35
Keywords: slow cooker, pot roast, chuck roast, easy dinner, 5 ingredient recipe, comfort food, meal prep