A slow-cooked beef roast that falls apart effortlessly in a rich, savory gravy, bold in flavor and made for cozy family dinners.
Prep & Cook Time
Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Ingredients
3 lb beef chuck roast
2 tbsp olive oil
1 packet ranch-style seasoning mix
1 packet beef gravy mix
½ cup unsalted butter
6 to 8 whole pepperoncini peppers
¼ cup pepperoncini brine
½ tsp black pepper
Instructions
Place the beef roast in the slow cooker, keeping it whole so it stays juicy and tender during the long cooking time.
Sprinkle the ranch-style seasoning and beef gravy mix evenly over the roast, making sure the surface is well coated.
Add the butter on top of the roast, then scatter the pepperoncini peppers around and pour in the brine for depth and balance.
Cover and cook on low until the beef is extremely tender and easily pulls apart with a fork.
Shred the beef directly in the slow cooker and stir gently so it absorbs the rich cooking juices before serving.
Nutrition Facts (approx)
Calories: 520
Protein: 42 g
Carbs: 6 g
Fat: 36 g
Quick Facts
• slow cooker
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
Searing the roast briefly before slow cooking adds depth, but it can be skipped for a true dump-and-go meal.
For a less tangy flavor, reduce the pepperoncini brine slightly while keeping the peppers for aroma.
This roast thickens naturally as it rests, making it perfect for sandwiches or mashed potatoes.
Variations
Serve the shredded beef over mashed potatoes or egg noodles for a classic comfort plate without changing the cooking method. These Grandma’s mashed potatoes are a cozy pairing.
For a lighter finish, use half the butter and add a splash of beef broth near the end to keep the sauce balanced. If you’re watching nutrition, check out these beef stew nutrition tips to guide your swaps.
Leftover beef works beautifully in wraps or open-faced sandwiches the next day with a spoon of the cooking juices.