This incredibly easy slow-cooker pot roast combines chuck roast with ranch seasoning, au jus, butter and pepperoncini. After eight hours of slow cooking, the beef becomes fall-apart tender and produces a rich, flavorful gravy that's especially good served over egg noodles.
Servings: About 6–8
Prep Time: About 10 minutes
Cook Time: 8 hours
Ingredients:
- 1 chuck roast or pot roast (3–4 pounds)
- 1 package Hidden Valley Ranch seasoning mix
- 1 package McCormick Au Jus Gravy Mix
- 1 stick (½ cup) butter
- 5–8 pepperoncini
- ¼ teaspoon freshly ground black pepper
Instructions:
- Trim any large areas of excess fat from the roast, leaving some fat for flavor.
- Place the roast in a large slow cooker.
- Sprinkle the ranch seasoning evenly over the meat.
- Sprinkle the au jus mix over the ranch seasoning.
- Place the whole stick of butter on top of the roast.
- Sprinkle with black pepper and arrange the pepperoncini around and on top of the meat.
- Cover and cook on LOW for 8 hours, or until the beef is very tender and easily pulls apart with a fork.
- Transfer the roast to a serving dish and shred the meat using two forks.
- Pour the cooking juices into a fat separator and allow the excess fat to separate.
- Drizzle some of the defatted gravy over the shredded beef.
- Serve over hot egg noodles, passing additional gravy at the table.
Tip: There's no need to add water or broth. The roast releases plenty of liquid as it cooks, and the butter and meat juices create the sauce.
Make Ahead: The shredded roast and gravy freeze very well. Portion the beef with cooked egg noodles and a little gravy for easy individual meals.