Ingredients
Scale
- 4 lb. chuck roast, 3-5 lbs will work
- 1 oz. ranch packet, (can use original packet, dip packet or spicy packet)
- 0.87 oz. brown gravy packet, (i use mccormick) see substitutions in notes below
- 1/2 cup unsalted butter, (1 stick) can use salted
- 10 or more peperoncini peppers
- 1/4 cup peperoncini juice, (optional but adds more tanginess and flavor)
Instructions
- Place the roast in the slow cooker; optional browning on the stovetop can be skipped.
- Sprinkle the ranch and brown gravy packets over the roast.
- Add the stick of butter, along with the peppers and any desired pepper juice.
- Cover the cooker and set to LOW for 8-10 hours or HIGH for 6-7 hours. Avoid lifting the lid during cooking.
- Once done, shred the meat in the slow cooker using two forks, discarding any fatty pieces.
Notes
Feel free to customize with different pepper types for varied heat.
Serve with sides like mashed potatoes or rice.
This recipe is great for meal prepping or large gatherings.
- Prep Time: 15 minutes
- Cook Time: 615 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 130mg