Description
Tender slow-cooked beef infused with rich savory gravy, buttery goodness, and a hint of tangy peppers, perfect over creamy mashed potatoes.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 6 to 8 whole pepperoncini peppers
- 1/2 cup beef broth
Instructions
- Set your slow cooker to low heat to preheat.
- In a small bowl, mix the beef broth with the ranch seasoning mix and au jus gravy mix.
- Place the beef chuck roast into the slow cooker.
- Pour the seasoning mixture over the roast, place the butter on top, and add the pepperoncini peppers around the meat.
- Cover and cook on low for 8 hours until the beef is tender and easily shredded.
- Shred the beef directly in the slow cooker and mix it with the juices.
- Serve hot over mashed potatoes and enjoy.
Notes
- For extra tang, add a splash of pepperoncini juice.
- Do not cook on high heat to keep the meat tender.
- Store leftovers in an airtight container for up to 4 days.
- This dish tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
Keywords: mississippi pot roast, slow cooker beef, comfort food, shredded beef, easy pot roast