Description
Tender chuck roast slow-cooked with ranch seasoning, au jus, real butter, pepperoncini, and tangy pepper brine until the beef pulls effortlessly into juicy strands.
Ingredients
1 boneless beef chuck roast, 3 1/2 to 4 pounds
1 tablespoon olive oil
1 packet (1 ounce) ranch seasoning mix
1 packet (1 ounce) au jus gravy mix
8 whole pepperoncini peppers
1/3 cup pepperoncini brine
4 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped fresh parsley, optional
Instructions
1. Pat the chuck roast thoroughly dry with paper towels.
2. Heat the olive oil in a large heavy skillet over medium-high heat. Add the roast and sear until a deep brown crust develops on the first broad side. Turn and brown the opposite side. Searing is optional; for a completely dump-and-go version, place the raw roast directly into the slow cooker.
3. Transfer the roast to a 6-quart slow cooker.
4. Pour the pepperoncini brine around the roast. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
5. Arrange the pepperoncini peppers over and around the beef. Scatter the pieces of unsalted butter across the top.
6. Cover and cook on LOW for about 8 hours, allowing roughly 7 to 9 hours depending on the size and thickness of the roast and the slow cooker. Avoid repeatedly lifting the lid.
7. Check tenderness by inserting a fork into the roast and twisting gently. The beef is ready when it separates with very little resistance and shreds easily with two forks. If it remains firm, cover and continue cooking for another 30 to 60 minutes before checking again.
8. Transfer the tender roast to a platter or cutting board. Shred it into substantial strands with two forks, discarding any large pieces of unrendered fat.
9. Return the shredded beef to the slow cooker and gently toss it with the pepperoncini and cooking juices.
10. Let the shredded beef sit in the hot juices for about 10 minutes before serving.
11. Taste before adding any additional salt. Sprinkle with chopped parsley if desired and serve over mashed potatoes, egg noodles, rice, or toasted sandwich rolls.
Notes
Chuck roast is recommended because its marbling and connective tissue become exceptionally tender during a long LOW cook.
Do not add several cups of broth. Chuck produces plenty of liquid inside a covered slow cooker. The small amount of pepperoncini brine in this version adds tang without diluting the beef juices.
Searing is optional. It develops extra browned flavor but is not necessary for tender beef.
Use unsalted butter because ranch and au jus seasoning mixes can already contain significant sodium.
For a lower-sodium version, choose reduced-sodium seasoning mixes or homemade ranch and au jus-style seasoning.
If the beef is difficult to shred, continue cooking. Fully cooked chuck can remain tough until its connective tissue has had enough time to soften.
For thicker gravy, whisk 2 tablespoons cornstarch with 1/4 cup cold water and gradually add it to about 2 cups simmering cooking liquid in a saucepan.
For potatoes and carrots, add 1 1/2 pounds baby potatoes and 1 pound large-cut carrots during approximately the final 2 hours for firmer vegetables.
Refrigerate leftovers with some cooking juices for up to 4 days or freeze for up to 3 months.
Reheat leftovers gently until they reach 165°F.
Nutrition information is estimated for 8 servings and does not include potatoes, noodles, rice, rolls, cheese, or other serving accompaniments.
- Prep Time: 15 min
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 6 ounces shredded beef with juices
- Sugar: 1 g
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.6 g
- Carbohydrates: 4 g
- Fiber: 1 g