Description
A fall-apart tender chuck roast cooked with ranch and Italian seasoning packets, butter, and pepperoncini peppers for a rich, savory gravy. This easy, set-and-forget dinner is perfect for busy weeknights.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 cup low-sodium beef broth
- 1 packet (1 ounce) dry ranch dressing mix
- 1 packet (1 ounce) dry Italian dressing mix
- 1/2 cup (1 stick) butter
- 1 jar (8-10 peppers) pepperoncini peppers with brine
- 4–6 slices provolone cheese (optional)
Instructions
- Trim large chunks of hard fat from the chuck roast and pat dry. Place the roast in the center of the slow cooker insert.
- Sprinkle the ranch dressing mix and Italian dressing mix evenly over the top of the roast.
- Place the butter on top of the roast and pour the beef broth around the meat.
- Add the pepperoncini peppers and pour the brine from the jar over everything.
- Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours, though LOW is recommended for tenderness).
- About 30-60 minutes before serving, place the provolone cheese slices on top of the roast and cover until melted.
- Shred the meat using two forks directly in the pot and stir into the gravy. Taste and adjust seasoning if needed.
Notes
Do not skip the low heat setting, as it is necessary to break down the collagen in the chuck roast for a tender texture. If adding vegetables like carrots or potatoes, add them in the last 2-3 hours of cooking to prevent them from turning to mush. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: slow cooker, pot roast, chuck roast, easy dinner, comfort food, Mississippi pot roast, beef recipe, fall apart tender