Description
A rich, flavorful pot roast slow-cooked to tender perfection in a buttery, tangy sauce with ranch seasoning, au jus mix, and pepperoncini peppers. A cozy, low-effort comfort meal perfect for any day.
Ingredients
- 2 tablespoons olive oil
- 3 to 4 pounds beef chuck roast
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1 packet (1 ounce) au jus gravy mix
- 1 packet (1 ounce) ranch seasoning mix
- 1/2 cup unsalted butter, cut into pieces
Instructions
- Preheat oven to 275°F and position rack in the middle.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear beef chuck roast on all sides until browned; remove from heat.
- Pour in pepperoncini juice and arrange pepperoncini peppers around the roast.
- Sprinkle au jus gravy mix and ranch seasoning mix over the roast.
- Place butter pieces on top of the roast, cover, and transfer to oven.
- Cook for 3½ to 4 hours, or until the meat is fall-apart tender.
- Shred the beef directly in the pot and mix with the juices before serving.
Notes
- Searing adds rich flavor but can be skipped if in a hurry.
- Add extra pepperoncini or juice for more tang and heat.
- Add up to 1 cup of water for extra sauce if desired.
- Taste before adding extra salt due to seasoning packet contents.
- Roast should shred easily; cook longer if it’s still tough.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow-Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 oz beef with sauce)
- Calories: 420
- Sugar: 1g
- Sodium: 870mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 115mg
