Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 6-8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- Salt and pepper to taste
Feel free to substitute the chuck roast with another cut of beef like brisket if you prefer. You can also switch the ranch dressing mix for a homemade blend of herbs and spices if you’re in the mood to experiment.
Instructions
- Begin by seasoning the chuck roast generously with salt and pepper. This step reminds me of how my grandmother would always emphasize the importance of seasoning, “It’s the soul of the dish,” she’d say.
- Place the roast in the crockpot. Add the ranch dressing mix and au jus gravy mix on top of the meat, ensuring even coverage.
- Next, place the butter on top of the roast. This is a trick I learned from attending a Southern cooking class here in Charleston. The butter melts slowly, infusing the meat with rich flavor.
- Scatter the pepperoncini peppers over the roast and pour in the pepperoncini juice. This step adds a tangy kick that balances the richness beautifully.
- Set the crockpot to low heat and cook for 8 hours or until the meat is tender and falls apart easily with a fork. This slow cooking process allows the flavors to develop fully, a lesson in patience my cooking adventures have taught me.
- Once cooked, remove the roast from the crockpot and shred with two forks. Serve the shredded meat with the flavorful juices drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International