Ingredients
Method
- Pat the chuck roast dry and place it in a 6-quart slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
- Place the butter on top of the roast.
- Add the pepperoncini peppers around the beef and pour in the pepperoncini juice.
- Sprinkle with black pepper, garlic powder, and onion powder.
- Cover and cook on LOW for 7–8 hours, or until the beef is fork-tender.
- Carefully transfer the roast to a serving plate.
- Shred the beef into large pieces using two forks.
- Return the shredded beef to the slow cooker and gently toss with the cooking juices.
- Serve warm with mashed potatoes, rice, noodles, or your favorite vegetables.
Notes
Beef chuck roast is recommended because its marbling helps create tender, flavorful meat.
There is usually no need to add a large amount of additional broth because the roast releases juices while cooking.
For extra flavor, sear the roast in a hot skillet before placing it in the slow cooker.
Avoid opening the slow cooker frequently during cooking.
Always cook until the beef is tender and easy to shred.
For a Mississippi pot roast Dutch oven, sear the roast and bake covered at 325°F (165°C) for approximately 3–4 hours, or until fork-tender.
Chicken can be used for a different variation, but the traditional recipe uses beef chuck roast.
There is usually no need to add a large amount of additional broth because the roast releases juices while cooking.
For extra flavor, sear the roast in a hot skillet before placing it in the slow cooker.
Avoid opening the slow cooker frequently during cooking.
Always cook until the beef is tender and easy to shred.
For a Mississippi pot roast Dutch oven, sear the roast and bake covered at 325°F (165°C) for approximately 3–4 hours, or until fork-tender.
Chicken can be used for a different variation, but the traditional recipe uses beef chuck roast.