Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 to 4 lb boneless beef chuck roast
- 1 large yellow onion, thinly sliced
- 1 (1 oz) packet ranch seasoning mix (about 3 tbsp)
- 1 (1 oz) packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 10 whole pepperoncini peppers + 1/2 cup pepperoncini brine
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (optional, for searing)
- Optional thickener: 1 tbsp cornstarch + 1 tbsp cold water
Do This
- 1. Slice onion; pat roast dry and season with black pepper (no salt).
- 2. Optional: Sear roast in 2 tbsp oil, 3–4 minutes per side, until deeply browned.
- 3. Layer onions in slow cooker; place roast on top. Sprinkle ranch and au jus over roast.
- 4. Dot with butter; add pepperoncini and pour in 1/2 cup pepper brine.
- 5. Cook on LOW 8–10 hours (or HIGH 4–5) until fork-tender and about 205°F inside.
- 6. Shred beef, skim fat, thicken juices if desired, then stir meat back into the zippy gravy and serve over mashed potatoes or on hoagie rolls.
Why You’ll Love This Recipe
- Set-it-and-forget-it comfort food with huge flavor from pantry staples.
- Ultra-tender, fall-apart beef with a tangy, buttery gravy that’s great on potatoes or sandwiches.
- Budget-friendly chuck roast becomes company-worthy with minimal effort.
- Flexible heat: keep it mellow or add more pepperoncini for a kick.
Grocery List
- Produce: 1 large yellow onion, fresh parsley (optional garnish), 10–12 whole pepperoncini peppers
- Dairy: 1/2 cup (1 stick) unsalted butter; provolone slices (optional for hoagies)
- Pantry: 3–4 lb beef chuck roast, 1 packet ranch seasoning, 1 packet au jus gravy mix, pepperoncini brine (from the jar), neutral oil (optional), cornstarch (optional), hoagie rolls or potatoes for serving
Full Ingredients
For the Roast
- 3 to 4 lb boneless beef chuck roast, trimmed of large exterior hard fat
- 1 large yellow onion, thinly sliced
- 1 (1 oz) packet ranch seasoning mix (about 3 tbsp)
- 1 (1 oz) packet au jus gravy mix
- 10 whole pepperoncini peppers
- 1/2 cup pepperoncini brine (from the jar)
- 1/2 cup (1 stick) unsalted butter, cut into 6–8 pieces
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (optional, for searing)
Optional Gravy Finish
- 1 tbsp cornstarch mixed with 1 tbsp cold water (only if you want a thicker gravy)
To Serve (choose one or both)
- Mashed potatoes (about 2 lb potatoes for 8 servings)
- Hoagie rolls (8), optional provolone slices, extra pepperoncini for topping
Step-by-Step Instructions
Step 1: Prep the roast and aromatics
Trim any large, hard exterior fat from the chuck roast. Pat the roast dry and season all over with the black pepper (skip additional salt—the mixes and brine add plenty). Thinly slice the onion. Pull 10 pepperoncini from the jar and measure 1/2 cup of the brine; set aside.
Step 2: Optional sear for deeper flavor
If time allows, heat 2 tbsp oil in a large skillet over medium-high. Sear the roast 3–4 minutes per side until a deep brown crust forms. This step builds richer flavor but is not required for tenderness.
Step 3: Build the slow cooker
Spread the sliced onions in an even layer on the bottom of the slow cooker. Place the roast on top. Sprinkle the ranch mix and au jus mix evenly over the roast. Dot the butter pieces over the top. Tuck the pepperoncini around the meat and pour in 1/2 cup pepperoncini brine.
Step 4: Cook low and slow
Cover and cook on LOW for 8–10 hours (or on HIGH for 4–5 hours) until the roast is fall-apart tender. It should shred easily and register about 205°F in the thickest portion. Avoid lifting the lid during the first several hours—it extends cook time.
Step 5: Shred and skim
Transfer the roast to a board. Remove and discard any large fat deposits, then shred the meat with two forks. Let the cooking liquid sit for 2–3 minutes, then skim off excess fat with a spoon or use a fat separator.
Step 6: Make the zippy gravy
Whisk the cooking liquid to combine. For a slightly thicker gravy, bring the liquid to a simmer (either in the slow cooker on High or in a saucepan) and stir in the cornstarch slurry. Simmer 2–3 minutes until glossy and lightly thickened. Taste and adjust: if too salty, add 1/4 cup low-sodium beef broth or hot water; if too tangy, swirl in a small knob of butter.
Step 7: Combine and serve
Return the shredded beef to the gravy and toss to coat. Warm for 5 minutes. Serve heaping spoonfuls over mashed potatoes or pile onto toasted hoagie rolls (add provolone if you like). Spoon extra gravy over the top and garnish with chopped parsley and extra sliced pepperoncini.
Pro Tips
- Use unsalted butter. The mixes and brine are salty; you can always add salt at the table if needed.
- Choose a well-marbled chuck roast. Marbling melts into tenderness and flavor.
- Let the onions line the bottom. They act as a flavorful “rack” and won’t scorch.
- Don’t skip the brine. That 1/2 cup of pepperoncini brine delivers signature tang.
- For sandwiches, toast rolls and melt provolone under the broiler for 1–2 minutes.
Variations
- Spicy Mississippi Roast: Use hot pepperoncini or add 1–2 tbsp sliced pickled jalapeños.
- From-Scratch Ranch: Replace packet with 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried chives, 1/4 tsp black pepper.
- Gluten-Free: Use certified gluten-free ranch and au jus, or swap au jus with 1 tsp beef bouillon (gluten-free) plus 1/2 tsp onion powder and thicken to taste with cornstarch.
Storage & Make-Ahead
Refrigerate cooled beef with gravy in an airtight container for up to 4 days. Freeze up to 3 months (freeze meat and gravy together for best texture). Thaw overnight in the fridge. Reheat gently on the stovetop or in a slow cooker on Low with a splash of water or broth until hot. Leftovers are excellent for meal prep and make quick hoagies, grain bowls, or baked potato toppings.
Nutrition (per serving)
Approximate for 1/8 of recipe (beef and gravy only): 480 calories; 34g fat; 38g protein; 4g carbohydrates; 0g fiber; 3g sugar; 980mg sodium. Values will vary based on roast size, trimming, and brand of mixes.
