Description
Fork-tender chuck roast slow-cooked with buttery potatoes, sweet carrots, and tangy pepperoncini. This one-pot wonder brings comforting flavor with barely any effort.
Ingredients
Units
Scale
- 3 pound chuck roast
- 1 cup low sodium beef broth
- 1 packet dry au jus gravy mix
- 1 packet dry ranch dressing mix
- 16 ounces baby cut carrots
- 16 ounces baby potatoes
- 7-8 whole pepperoncini
- 6-8 tablespoons unsalted butter
Instructions
- Optional: Sear the chuck roast in 2–3 tablespoons butter over high heat until deeply golden on both sides (about 4 minutes per side).
- Whisk together the beef broth, ranch seasoning, and au jus gravy mix in a bowl.
- Add baby potatoes and carrots to the bottom of the slow cooker.
- Place the roast on top of the vegetables.
- Pour the broth mixture evenly over the roast and vegetables.
- Add pepperoncini and place butter on top of the roast.
- Cover and cook on low for 6–9 hours, until roast is pull-apart tender.
Notes
Naturally gluten-free if using GF seasoning packets. Swap in dairy-free butter if needed. To thicken sauce, remove meat and veggies, then stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook on high, uncovered, until thickened.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
