Ingredients
Approximately 3 pounds of Riverbend dry-aged chuck roast
1 tablespoon olive oil
Salt and pepper
1 packet ranch seasoning mix
1 packet au jus mix
½ cup salted butter
5-8 pepperoncini peppers
¼ cup juice from pepperoncini jar
Instructions
Heat a large skillet with olive oil over medium-high heat.
Season roast with salt and pepper.
Quickly sear each side of the roast in the hot skillet. (You can skip this step to save time, if necessary) Transfer roast to slow cooker.
Add all remaining ingredients to the slow cooker. Cover and cook on low for 8-10 hours.
Once tender, remove roast from crock and shred into large pieces using 2 forks.
Return to gravy. Serve warm and enjoy.
Notes:
This recipe is a big hit here! Not only is a chuck roast my favorite, hands down, but this recipe is also so easy and simple. Especially with easy sides like cornbread and a simple vegetable!
Don’t add any additional liquid. It will make enough on its own as it cooks.
To reheat, spread meat out on a baking sheet. Bake at 350°F for about 7-10 minutes, or until heated through. Heat gravy on the stove in a saucepan or in the microwave in a microwave-safe dish. You can also reheat meat in the microwave for a quicker method.
Storage: Store covered in the refrigerator for 3-5 days.