495 minutes
This succulent Savory Pepperoncini Beef Roast combines the robust flavors of a classic chuck roast with the tangy kick of pepperoncini peppers, slow-cooked to perfection.
Beef Chuck Roast
0 lb
to taste
to taste
Au Jus Gravy Mix, dry
0 oz
Dry Ranch Dressing Mix, dry
0 oz
tablespoons
Whole Pepperoncini Peppers
cups
1. Preheat Slow Cooker
Preheat your slow cooker on the low setting with the crock insert in place.
2. Season and Place Roast
Generously season both sides of the beef chuck roast with pink salt and freshly ground black pepper. Place the seasoned roast in the slow cooker.
3. Add Dry Mixes and Butter
Evenly sprinkle the Au Jus Gravy Mix and dry ranch dressing mix over the roast. Distribute the butter evenly on top of the seasoned roast.
4. Add Pepperoncini Peppers
Scatter the whole pepperoncini peppers around the sides of the roast.
5. Cook on Low Heat
Cover the slow cooker and cook on low heat for 8 hours, until the meat is fork-tender.
6. Shred the Beef
Carefully shred the beef in the slow cooker using two forks, allowing it to mix with the flavorful juices.
7. Serve Hot
Serve the shredded beef hot, spooning the savory juices over the top.
Swap out the pepperoncini for sun-dried tomatoes and olives, use red wine in place of some broth, and add Italian herbs like oregano and basil. Serve with polenta or pasta.
Replace the pepperoncini with canned chipotle peppers in adobo sauce, add some cumin and coriander, and use beef or chicken broth. This is perfect for tacos, burritos, or enchiladas.
Use a combination of beef broth and your favorite barbecue sauce instead of pepperoncini juice. Add smoked paprika and a touch of apple cider vinegar to enhance the BBQ flavor profile. Serve on buns with coleslaw.
Omit the pepperoncini and add soy sauce, hoisin, ginger, and star anise to the broth. This variant can be served with rice or as filling for Asian-style buns.
Introduce red wine, thyme, rosemary, and a touch of Dijon mustard into the broth instead of pepperoncini juice. Incorporate root vegetables like carrots and potatoes for a comforting stew.
Comments (0)