Description
A comforting and easy slow cooker pot roast that blends savory flavors with tangy pepperoncini for a hearty family meal.
Ingredients
Scale
- 1 beef roast (chuck roast recommended)
- 1 packet ranch seasoning mix
- 1 jar pepperoncini peppers (with juice)
- 1 packet au jus gravy mix (or beef broth)
- 2 tablespoons butter (salted or unsalted)
Instructions
- Place the beef roast in a slow cooker and pat it flat.
- Sprinkle ranch seasoning over the roast generously.
- Add pepperoncini peppers on top and pour some of their juice in.
- Pour au jus over the roast and peppers.
- Add a few tablespoons of butter on top.
- Cover and cook on low for 8 hours or until the beef is tender; alternatively, cook on high for 4 to 5 hours.
- Shred the beef and stir it back into the sauce before serving.
Notes
For a thicker gravy, whisk a tablespoon of cornstarch with water and stir it into the hot sauce. Leftover roast can deepen in flavor when reheated.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg