Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 6–8 pepperoncini peppers (plus juice)
- 1 cup low-sodium beef broth
- 2 cups sliced carrots
- 2 cups quartered potatoes
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Heat oil in a skillet over medium-high heat and sear the chuck roast until browned on all sides.
- Place the seared roast in a slow cooker and sprinkle ranch seasoning and au jus gravy mix on top. Add pepperoncini peppers, their juice, and beef broth.
- Arrange carrots and potatoes around the roast.
- Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Shred the meat in the slow cooker using two forks, then serve with potatoes and carrots.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 2g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg