Description
A tender and flavorful chuck roast cooked in a slow cooker with a savory mix of ranch dressing and au jus gravy.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 oz. dry Ranch dressing mix
- 1 oz. dry au jus gravy mix
- 6 tablespoons Challenge butter (cut into slices)
- 6–8 pepperoncini peppers
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the dry Ranch dressing and au jus packets evenly over the top of the roast.
- Place the butter and pepperoncini peppers evenly over the top.
- Cover with a lid and cook on LOW heat for 8-10 hours (HIGH heat 4-5 hours) or until the meat shreds easily with two forks.
- Discard any large fatty pieces, if applicable, before serving.
- Serve the shredded meat with juices from the slow cooker, if desired.
Notes
- This dish can be served with mashed potatoes or on a sandwich.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup