Description
A flavorful slow-cooked chuck roast that falls apart and is infused with delicious seasoning.
Ingredients
Scale
- 3 lb chuck roast (boneless is better)
- 2 tbsp olive oil
- 1 packet ranch dressing mix (2 tbsp.)
- 1/4 tsp pepper
- 1/4 tsp salt (kosher)
- 1 packet onion soup mix (or au jus mix)
- 1 stick butter (best is Kerrygold garlic and herb butter)
- 8–10 whole pepperocini peppers
Instructions
- Using a paper towel, dry all sides of the pot roast. Season with a little bit of salt and pepper.
- Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and brown or sear the outside of the roast quickly. Turn and brown other side of the roast for another 3 minutes.
- Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Once cooked, remove the Peperoncinis and remove and discard the stems. Dice the Peperoncinis and add them back into the crockpot.
- Use forks to shred the roast incorporating it into the liquid and diced Peperoncinis. Discard any fatty pieces.
- Serve over mashed potatoes, in sandwiches, or as a stand alone protein.
Notes
- This roast is excellent served over mashed potatoes or in sandwiches.
- For best results, use high-quality butter.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg