Description
A delicious slow cooker recipe featuring a tender beef shoulder roast flavored with ranch dressing and pepperoncini.
Ingredients
Scale
- 3–4 pounds beef shoulder roast (chuck roast)
- to taste salt and black pepper
- 1–2 tablespoons oil (optional for searing)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix (or 1 beef bouillon cube/1 tsp powder + 2 tbsp flour + 1 tbsp Worcestershire sauce)
- 4 tablespoons butter (in pieces)
- 6 pepperoncini peppers
- 1/4 cup pepperoncini liquid
- 1 cup beef broth or water (optional)
Instructions
- Lightly season a 3-4 pound beef shoulder roast with salt and black pepper. Optionally brown the roast first in 1-2 tablespoons oil in a Dutch oven or skillet. Brown well from all sides. Add second tablespoon of oil only if needed.
- Once browned, move the roast to the slow cooker using tongs. If you like a saucier roast, deglaze the bottom of the pot with optional 1 cup of beef broth or water. Pour the liquid into the slow cooker.
- Sprinkle the roast with 1 packet ranch dressing mix and 1 packet au jus gravy mix (or alternatives). Add 4 tablespoons butter in pieces and 6 pepperoncini peppers on top. Pour 1/4 cup pepperoncini liquid around the roast.
- Close the lid and cook on high for 4 hours or on low for 8 hours.
- After slow cooking, pull the meat apart with 2 forks either inside the pot or on a serving platter. Pour the cooking liquid as a gravy over the shredded meat. Serve with mashed potatoes or steamed rice.
Notes
- Optional: add beef broth for a richer sauce.
- Serve alongside your favorite sides for a satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg