Viral Chuck Roast

This viral chuck roast recipe lives up to the hype—and then some. It’s fall-apart tender, packed with rich, savory flavor, and incredibly easy to make. With just a handful of ingredients and minimal prep, I let the oven or slow cooker do all the work while the meat transforms into melt-in-your-mouth perfection. It’s the kind of recipe that instantly becomes a family favorite.

Why You’ll Love This Recipe

I love this chuck roast because it’s low effort but delivers high impact. The meat becomes unbelievably tender, soaking up the deep flavors from the broth, herbs, and savory seasonings. Whether I’m serving it over mashed potatoes, rice, or stuffing it into sandwiches, it’s always comforting, satisfying, and practically effortless to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chuck roast (about 3–4 pounds)

• Onion soup mix or ranch seasoning packet

• Brown gravy mix or au jus mix

• Pepperoncini peppers (whole or sliced)

• Pepperoncini juice (optional for tang)

• Unsalted butter

• Garlic cloves (optional, whole or minced)

• Beef broth (optional, for added moisture)

• Salt and black pepper

Directions

Oven Method:

1. I preheat the oven to 300°F (150°C).

2. I season the chuck roast lightly with salt and pepper.

3. In a large Dutch oven or roasting pan, I place the roast and sprinkle the onion soup mix and brown gravy mix evenly over the top.

4. I add a few whole garlic cloves, about 6–8 pepperoncini peppers, and a couple of tablespoons of their juice.

5. I place a few pats of butter on top of the roast and add a splash of beef broth if I want more gravy.

6. I cover tightly with a lid or foil and bake for 3–4 hours, or until the roast shreds easily with a fork.

Slow Cooker Method:

1. I place the seasoned roast in the slow cooker.

2. I sprinkle the dry mixes over the top, add pepperoncinis, juice, garlic, and butter.

3. I cook on low for 8 hours or high for 4–5 hours, until the meat is fork-tender and juicy.

Servings and timing

This recipe serves 6–8 people. It takes about 10 minutes to prep, and depending on the method, 3–4 hours in the oven or 8 hours in the slow cooker.

Variations

Sometimes I add carrots and potatoes to the pot for a complete one-pan meal. I’ve also swapped out the seasoning packets with homemade versions to reduce sodium. For a spicy twist, I use hot pepperoncini or add a dash of chili flakes. When I want a deeper umami flavor, I add a tablespoon of Worcestershire sauce or soy sauce to the mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or in the microwave with a splash of broth to keep it moist. It also freezes well—I cool it completely, then store in freezer-safe containers for up to 3 months.

FAQs

Can I use a different cut of beef?

Yes, I’ve made this with brisket or bottom round, but chuck roast gives the best balance of fat and tenderness.

What’s the purpose of the pepperoncinis?

They add a subtle tangy kick that balances the richness of the roast. It’s not spicy—just flavorful.

Do I need to sear the roast first?

It’s optional. I sometimes sear it for extra flavor and color, but the recipe still works perfectly without that step.

Can I make this in an Instant Pot?

Yes, I cook it on high pressure for about 60–70 minutes with natural release. I make sure to add at least 1 cup of liquid for pressure cooking.

What can I serve with this chuck roast?

I love it over mashed potatoes, egg noodles, or rice. It also makes amazing sandwiches or sliders with melted provolone or Swiss cheese.

Conclusion

This viral chuck roast is one of those magical recipes that delivers big flavor with barely any work. It’s rich, tender, and totally addictive—perfect for cozy dinners, easy entertaining, or next-day leftovers. Whether I’m cooking it low and slow or letting the oven do the heavy lifting, this dish never fails to impress.