If you enjoy fall apart chuck roast with a little kick…this slow cooker peppery ranch roast is the recipe for you. This buttery delight reheats beautifully, and even if you’re not a fan of leftovers, you’ll find yourself reaching into the fridge to pack it for lunch the next day.
Ingredients
- 3 lb Chuck Roast (boneless)
- 16 ounce jar of pepperoncini peppers (you will use 10-12 pepperoncini’s and 1/3 cup of the juice)
- 6 Tablespoons of salted butter (cut into individual TBSP’s)
- 3 TBSP of Hidden Valley Ranch Powder (or one individual ranch packet)
Directions
- Brown the chuck roast (this is optional!) I prefer to dust mine in coarse ground pepper and saute each side in the skillet on medium to medium high for about 6 minutes. I am going for a nice golden brown interior. If you skip this, you will still have an incredibly tasty final product. I just like the texture it gives and a little extra peppery kick!
- Place your roast in the bottom of your crockpot. Season with ranch powder covering the roast thoroughly. Top with pepperoncini peppers and butter pats. Pour the 1/3 cup of pepperoncini juice around the roast.
- Cover and Wait! Cover and cook on low heat for 8 hours. Pull beef from crock pot and shred using 2 forks. Transfer the shredded beef back to the slow cooker and mix well in the liquid.
Chef’s Notes:
Salt – DON’T DO IT. You may be tempted but resist. The ranch powder and the pepperoncini juice are going to take care of that for you. Trust.
Browning the Roast – if I were on top of my game I would’ve taken a picture of my perfect sear on the roast before I covered it in ranch and pepperoncini’s but it was 7 am and I hadn’t dosed up on caffeine yet so….sorry about that. Browning is totally optional BUT doing it does give the roast a different texture that I prefer. I also love pepper so searing it with a pepper crust is just next level. And again…do not you dare salt it if you sear it. It feels natural to grab the salt shaker too which is why I am laying on the warnings so heavy here. NO SALT. Not even a pinch.
Ya see that beautiful crust there?! That’s what I’m talking about. It’s the reason I take a few extra minutes to sear it in the skillet. It’s a beaut, Clark.
Serving it Up – my family loves this with mashed potatoes. And you will too. However, when I am following a keto diet, I skip those and make my own little special plate. I chop up some of the pepperoncini’s from the crock pot and place them on top of the shredded roast on my plate. Then, I top it with some provolone or mozzarella cheese and pop it in the air fryer for a few minutes until the cheese layer is bubbly and golden. Then I just get my fork and dig in. It’s flat out dreamy. Give it a try!
Leftovers – well, if you happen to have any that is. You can store the leftovers in the fridge in an airtight container for up to 3 days. It’s the 72 Hour Rule for safety. Google it. You can reheat in a microwave if you’re pinched for time but I usually make sure it’s got a good amount of sauce poured all over it and I heat it up in the air fryer with some more cheese. Can’t go wrong either way so do whatever makes you happy ya know?
This looks incredibly delicious! Can’t wait to try it!
Let me know what you think about it when you do!