Slow Cooker Pepperoncini Pot Roast
Slow Cooker Pepperoncini Pot Roast is an easy 5-minute-prep dinner made with tender chuck roast, pepperoncini peppers, ranch seasoning, au jus and butter. Cook it low and slow until fall-apart tender, then serve over mashed potatoes or rice.
Equipment
- Slow cooker
Ingredients
- 2.25 lb chuck roast (approximately)
- ¼ cup pepperoncini peppers juice
- 6-8 whole pepperoncini peppers
- ranch seasoning mix packet (use ½ of the packet)
- au jus seasoning packet (use ½ of the packet)
- ¼ cup unsalted butter
- ½ cup beef broth
Instructions
- Place the chuck roast in the slow cooker.
- Pour ¼ cup pepperoncini juice and the optional ¼ cup beef broth over the roast. Add 6–8 whole pepperoncini peppers.
- Sprinkle half of the ranch seasoning packet and half of the au jus seasoning packet over the roast. Top with pieces of unsalted butter.
- Cover and cook on LOW for 6–8 hours, or until the beef is tender and easily pulls apart with a fork.
- Use two forks to shred the beef directly in the cooking juices. Serve over mashed potatoes or rice and spoon some of those flavorful juices over the top.
Nutrition
Calories: 379kcal | Carbohydrates: 1g | Protein: 33g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 215mg | Potassium: 617mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 310IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 4mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
