Description
A tender and flavorful beef shoulder roast cooked in a slow cooker with ranch dressing and au jus gravy mix, perfect for any occasion.
Ingredients
Scale
- 3–4 pounds beef shoulder roast (chuck roast)
- to taste salt and black pepper
- 1–2 tablespoons oil (optional for searing)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix (or 1 beef bouillon cube/1 tsp powder + 2 tbsp flour + 1 tbsp Worcestershire sauce)
- 4 tablespoons butter (in pieces)
- 6 pepperoncini peppers
- 1/4 cup pepperoncini liquid
- 1 cup beef broth or water (optional)
Instructions
- Lightly season a 3-4 pound beef shoulder roast with salt and black pepper. Optionally brown the roast first in 1-2 tablespoons oil in a Dutch oven or skillet. Brown well from all sides. Add second tablespoon of oil only if needed.
- Once browned, move the roast to the slow cooker using tongs. If you like a saucier roast, deglaze the bottom of the pot with optional 1 cup beef broth or water and pour the liquid into the slow cooker.
- Sprinkle the roast with 1 packet ranch dressing mix and 1 packet au jus gravy mix (or alternatives). Add 4 tablespoons butter in pieces and 6 pepperoncini peppers on top. Pour 1/4 cup pepperoncini liquid around the roast.
- Close the lid and cook on high for 4 hours or on low for 8 hours.
- After slow cooking, pull the meat apart with 2 forks either inside the pot or on a serving platter. Pour the cooking liquid as a gravy over the shredded meat. Serve with mashed potatoes or steamed rice.
Notes
- For a richer flavor, consider using grass-fed beef.
- Serving suggestions include mashed potatoes or steamed rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 130mg