Description
A deeply comforting, slow-cooker beef dish featuring chuck roast, ranch and au jus seasoning packets, pepperoncini peppers, and melted provolone cheese. This recipe requires minimal prep and yields tender, fall-apart meat with a rich, savory sauce.
Ingredients
Scale
- 3–4 lbs Chuck Roast
- 1 oz Ranch Dressing Mix (Dry Packet)
- 1 oz Au Jus Gravy Mix (Dry Packet)
- 5–6 Pepperoncini Peppers (with brine/juice)
- 4–6 slices Provolone Cheese
- 2 tbsp Butter
Instructions
- Pat the chuck roast dry with paper towels and trim any large, hard chunks of fat.
- Place the roast in the slow cooker. Sprinkle the dry ranch packet and dry au jus packet evenly over the meat.
- Place the butter on top of the seasoned roast.
- Add the pepperoncini peppers on top of the meat and pour the jar brine over everything.
- Cover and cook on LOW for 6-8 hours until the meat is fork-tender.
- Lay the provolone cheese slices over the roast and cook for another 5-10 minutes until melted.
- Remove the roast and shred the meat using two forks, mixing it with the juices in the pot.
- Serve immediately over mashed potatoes, rice, or noodles.
Notes
Do not skip patting the meat dry to help seasoning adhere. Use the brine from the pepperoncini jar for authentic flavor. If the sauce is too thin, simmer uncovered on HIGH for 15-20 minutes to reduce. For a spicy kick, add jalapeños or red pepper flakes. This recipe can be adapted for Instant Pot by cooking on High Pressure for 60 minutes.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sugar: 2
- Sodium: 1200
- Fat: 32
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
Keywords: Mississippi Pot Roast, Slow Cooker Beef, Chuck Roast, Comfort Food, Easy Dinner, Pepperoncini, Provolone Cheese