Tender beef infused with pepperoncini, ranch, and au jus seasoning, slow-cooked for hours of savory comfort.
# What you'll need:
→ Beef
01 - 1 chuck roast (3.5 to 4 lb), trimmed of excess fat
→ Seasonings & Pantry
02 - 1 packet (1 oz) ranch seasoning mix (gluten-free if needed)
03 - 1 packet (1 oz) au jus gravy mix (gluten-free if needed)
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon kosher salt (optional, to taste)
→ Add-Ins
06 - 8 whole jarred pepperoncini peppers
07 - 1/4 cup (4 tablespoons) pepperoncini juice (from jar)
08 - 1/2 cup (8 tablespoons) unsalted butter, cut into pieces
# Preparation steps:
01 - Place the chuck roast at the base of the slow cooker.
02 - Evenly sprinkle ranch seasoning, au jus mix, black pepper, and salt over the roast.
03 - Distribute the whole pepperoncini peppers on and around the roast. Pour pepperoncini juice over everything.
04 - Dot pieces of unsalted butter atop the roast and seasonings.
05 - Cover and cook on LOW for 8 hours, until beef is tender and easily separates with a fork.
06 - Using two forks, shred the beef directly in the slow cooker, mixing it with the accumulated juices.
07 - Plate the shredded beef hot over mashed potatoes, rice, or sandwich rolls.
