Description
A rich, tangy, and incredibly tender pot roast made with butter, ranch seasoning, and pepperoncinis. Perfect for a low-effort, high-reward family dinner.
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 1 stick (1/2 cup) Unsalted Butter, sliced
- 1 packet (1 oz) Dry Ranch Seasoning
- 6–8 Pepperoncini peppers
- 1/4 cup Pepperoncini brine
Instructions
- Pat the beef roast dry and sear in a hot skillet with oil until browned on all sides.
- Place the seared roast into the slow cooker.
- Top the beef with slices of unsalted butter.
- Sprinkle the ranch seasoning evenly over the butter.
- Place pepperoncini peppers on top and pour over the brine.
- Cover and cook on LOW for 8 hours until the meat is tender enough to shred.
- Shred the meat with two forks and stir in the juices from the pot.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American