Description
A straightforward recipe for slow-cooked pot roast with a savory flavor.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (4 oz) unsalted butter, cut into pieces
- 1 cup beef broth
- 1 cup pepperoncini peppers (drained, reserve juice)
- 1/2 cup pepperoncini juice (optional)
Instructions
- Place the beef roast in the bottom of a slow cooker.
- Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the roast.
- Place the butter pieces on top of the roast.
- Pour the beef broth around the roast.
- Add the pepperoncini peppers over the top. If using, add 1/2 cup of the reserved pepperoncini juice.
- Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the meat is tender.
- Shred the meat with two forks before serving.
Notes
- Serve the roast with the cooking liquid as a sauce.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 4
- Fiber: 1
- Protein: 38
- Cholesterol: 110
Keywords: pot roast, slow cooker, beef, chuck roast, ranch, au jus, easy dinner