About this recipe

The ultimate slow cooker comfort food — a buttery, tangy, fall-apart tender chuck roast slow-cooked with pepperoncini peppers, ranch seasoning, and au jus mix until it practically melts into its own rich, savory gravy. Just 5 minutes of prep and your slow cooker does all the work. Serve over mashed potatoes or buttered egg noodles for a crowd-pleasing family dinner.

Instructions

1. 1

   Place the beef chuck roast in the bottom of a slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast. Season with freshly ground black pepper.

2. 2

   Scatter the whole pepperoncini peppers around and on top of the roast. Pour the pepperoncini brine and Worcestershire sauce (if using) over everything. Add the beef broth to the bottom of the slow cooker if you prefer more liquid/gravy.

3. 3

   Lay the butter pats evenly across the top of the roast. Place the lid on the slow cooker and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the meat is completely fall-apart tender and shreds easily with two forks.

4. 4

   Once cooked, use two forks to shred the beef chuck roast directly in the slow cooker, mixing it into the rich, buttery juices. Taste and adjust seasoning if needed. Skim any excess fat from the surface of the liquid if desired.

5. 5

   Serve the shredded pot roast and its juices over creamy mashed yukon gold potatoes, buttered egg noodles, or crusty bread. Spoon plenty of the pan drippings over the top as a gravy.