Ingredients
- 3–4 lbs chuck roast
- 1 packet onion soup mix or ranch seasoning
- 1 packet brown gravy mix or au jus mix
- 6–8 pepperoncini peppers (whole or sliced)
- 2–3 tbsp pepperoncini juice (optional)
- 4 tbsp unsalted butter, sliced
- 2–4 garlic cloves (optional)
- ½ cup beef broth (optional)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 300°F (150°C), or set slow cooker to low or high as preferred.
- Lightly season chuck roast with salt and pepper.
- Place roast in Dutch oven or slow cooker. Sprinkle onion soup mix and brown gravy mix evenly over the top.
- Add garlic cloves, pepperoncinis, and pepperoncini juice.
- Place pats of butter on top of the roast and add beef broth if using.
- For Oven: Cover tightly with lid or foil and bake for 3–4 hours until meat is fork-tender.
- For Slow Cooker: Cover and cook on low for 8 hours or high for 4–5 hours until tender.
- Shred meat and serve with juices over your favorite sides.
Notes
- Chuck roast gives the best results due to its marbling.
- Pepperoncinis add flavor without making it spicy.
- Oven or slow cooker methods yield equally tender results.
- Add carrots and potatoes to the pot for a full meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours (oven) or 8 hours (slow cooker)
- Category: Main Course
- Method: Baking or Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup shredded beef
- Calories: 410
- Sugar: 1 g
- Sodium: 830 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 120 mg
