Description
Fall-apart tender beef slow-cooked with ranch, au jus, butter, and pepperoncini, piled onto soft rolls and topped with melted cheese for a comforting, easy weeknight meal.
Ingredients
Scale
- 3–4 lbs Chuck Roast
- 1 packet (1 oz) Ranch Dressing Mix (dry)
- 1 packet (0.8 oz) Au Jus Gravy Mix (dry)
- 1 stick (0.5 cup) Unsalted Butter
- 1 jar (8-10 peppers) Pepperoncini Peppers
- 1/4 cup Pepperoncini Brine
- 8–10 Hoagie Rolls or French Rolls
- 8–10 slices Provolone or Swiss Cheese
- 1 tsp Garlic Powder
Instructions
- Prep the beef: Pat the chuck roast dry. If it is one large piece, cut it in half horizontally to increase surface area. Place in the slow cooker.
- Season and add liquids: Sprinkle Ranch dressing mix and Au Jus gravy mix evenly over the roast. Place the stick of butter on top. Slice pepperoncini peppers and scatter them over the meat. Pour in 1/4 cup of pepperoncini brine.
- Slow cook: Cover and cook on Low for 8-10 hours or on High for 4-6 hours, until the beef shreds effortlessly with two forks.
- Shred the meat: Remove beef from the cooker. Shred using two forks, discarding large fat pieces. Spoon some cooking juices over the meat to keep it moist. Taste and adjust seasoning if needed.
- Assemble and broil: Preheat oven broiler. Slice rolls in half. Pile shredded beef onto bottom halves. Top with cheese slices. Broil for 1-2 minutes until cheese is melted and bubbly. Add top buns and serve immediately.
Notes
Don’t skip the butter as it creates a rich sauce. Shred the meat while it is still warm for easier handling. Save the pepperoncini brine for extra flavor. If the sandwich falls apart, use sturdier rolls or toast them first. To avoid sogginess, toast buns lightly or drain beef well before assembling.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 650
- Sodium: 1200
- Fat: 30
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: slow cooker, pot roast, sandwiches, comfort food, easy dinner, chuck roast, pepperoncini, ranch dressing mix, au jus, weeknight meals