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Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds beef chuck roast
- 12 pepperoncini peppers + 1/4 cup of juice from the jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix (Hidden Valley recommended)
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Preheat oven to 275°F, sear beef chuck roast in olive oil until browned.
- Add pepperoncini juice and arrange pepperoncini around roast. Sprinkle with au jus and ranch seasoning.
- Top with butter pieces and roast for 3-4 hours until tender.
- For slow cooker, sear roast, add to unit with ingredients, and cook on low for 8 hours.
- For Instant Pot, cut roast into pieces, sear in the pot, and cook on high pressure for 60 minutes.
Notes
Use a quality beef chuck roast for the best flavor.
Adjust the number of pepperoncini based on your spice preference.
Keep leftover juices for drizzling over shredded meat.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours (depending on method)
- Category: Main Course
- Method: Oven, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 950
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 38
- Cholesterol: 120