Description
A tangier take on classic Mississippi pot roast made with chuck roast, ranch seasoning, au jus, mild pepperoncini, pepperoncini brine, and butter. Everything goes straight into the crockpot and cooks until the beef pulls apart effortlessly.
Ingredients
1 boneless beef chuck roast, 3 1/2 to 4 pounds
1 packet (1 ounce) dry ranch seasoning mix
1 packet (1 ounce) au jus gravy mix
10 whole mild pepperoncini peppers
1/2 cup pepperoncini brine, from the jar
4 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped fresh parsley, optional for serving
Instructions
1. Make sure the chuck roast is completely thawed. Trim only unusually large, hard pieces of exterior fat.
2. Place the chuck roast flat in the bottom of a 6-quart slow cooker.
3. Pour the pepperoncini brine around the roast. Sprinkle the ranch seasoning and au jus gravy mix evenly over the beef.
4. Arrange the pepperoncini over and around the roast, then distribute the pieces of unsalted butter across the top. Do not add additional broth or water.
5. Cover and cook on LOW for 8 to 10 hours. Begin checking a 3 1/2 to 4-pound roast at about 8 hours. Avoid repeatedly lifting the lid during cooking.
6. Test the thickest part with a fork. The roast is ready when the fork twists easily and the beef separates without resistance. If it remains firm, cover and continue cooking for another 30 to 60 minutes before checking again.
7. Transfer the tender roast to a platter. Shred it into substantial strands with two forks, removing large pieces of unrendered fat as you work.
8. Skim excess fat from the surface of the crockpot juices if necessary. Keep the flavorful cooking liquid underneath.
9. Return the shredded beef to the slow cooker and gently toss it with enough of the pepperoncini cooking juices to thoroughly moisten the meat.
10. Let the shredded beef rest in the hot juices for about 10 minutes. Taste before adding any additional seasoning.
11. For an even zestier finish, chop 2 of the cooked pepperoncini and stir them through the beef, or add 1 tablespoon fresh pepperoncini brine to the finished juices.
12. Serve hot over mashed potatoes, egg noodles, or rice, or pile the beef onto toasted rolls with melted provolone.
Notes
Use a well-marbled chuck roast for the most reliable shreddable texture.
Unsalted butter is recommended because ranch seasoning, au jus mix, and pepperoncini brine already contribute sodium.
No additional beef broth is needed. The chuck roast releases plenty of liquid while cooking in the covered crockpot.
LOW for 8 to 10 hours is preferred. HIGH can be used when necessary and generally takes about 4 to 6 hours, depending on roast size and the slow cooker.
If the roast is tough, continue cooking. Chuck can be fully cooked before its connective tissue has softened enough for easy shredding.
Always thaw a frozen roast completely in the refrigerator before placing it in a slow cooker.
For a milder version, reduce the pepperoncini brine to 1/4 cup and use 5 to 6 peppers.
Banana peppers can substitute for pepperoncini.
For potatoes and carrots, add 1 1/2 pounds baby potatoes and 1 pound large-cut carrots during the final 1 1/2 to 2 hours for firmer vegetables.
Refrigerate leftovers with some cooking juices in an airtight container for 3 to 4 days.
Freeze cooled shredded beef with its juices for up to 3 months and thaw overnight in the refrigerator.
Reheat gently on the stovetop until the beef reaches 165°F.
Nutrition information is estimated for 8 servings and does not include potatoes, noodles, rice, rolls, cheese, or other serving accompaniments.
- Prep Time: 5 min
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 6 ounces beef with cooking juices
- Sugar: 1 g
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g