Description
A low-effort, high-reward slow cooker recipe featuring a tender chuck roast shredded with ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter, served on sturdy hamburger buns.
Ingredients
Scale
- 3 to 4 lbs Chuck Roast
- 1 packet (1 oz / 28g) Dry Ranch Dressing Mix
- 1 packet (0.9 oz / 25g) Dry Au Jus Gravy Mix
- 1 full jar Pepperoncini Peppers (approx. 12–15 peppers plus ½ cup juice)
- 4 tablespoons Unsalted Butter
- 8–10 Hamburger Buns (Kaiser or potato rolls recommended)
Instructions
- Trim large chunks of hard fat from the chuck roast. Place the roast into the slow cooker insert.
- Sprinkle the dry ranch dressing mix and dry au jus gravy mix evenly over the top of the roast.
- Drain the pepperoncini peppers, reserving the juice. Slice peppers if large, then scatter them over the roast. Dot the top with butter and pour ½ cup of the pepperoncini juice over everything.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours if in a rush).
- Remove the roast and shred it using two forks. Discard any large pieces of fat that didn’t render.
- If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the slow cooker, cooking on HIGH for 15 minutes to thicken.
- Return shredded beef to the slow cooker, ladle juices over the top, and serve on toasted or untoasted hamburger buns.
Notes
Do not skip the pepperoncini juice as it adds essential tang and tenderizes the meat. Shred the meat while it is still warm for easiest handling. If the sauce is too thin, use a cornstarch slurry to thicken. For a gluten-free version, use certified gluten-free packets and buns.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with shre
- Calories: 450500
- Sodium: 900
- Fat: 25
- Carbohydrates: 30
- Protein: 35
Keywords: slow cooker, pot roast, Mississippi pot roast, easy dinner, weeknight meals, chuck roast, sandwich recipes, comfort food