Ingredients
Scale
- 3–4 pound beef shoulder roast chuck roast
- salt and black pepper
- 1–2 tablespoons oil optional for searing
- 1.5 cups beef broth or water
- 1 packet ranch dressing mix or 1.5 tablespoon homemade ranch seasoning; or combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried dill, 1 teaspoon parsley, ½ teaspoon chives, ½ teaspoon onion powder, ½ teaspoon garlic powder + optional 1.5 tablespoon buttermilk powder
- 1 packet au jus gravy mix or 1 beef bouillon cube/1.5 teaspoon powder + 2 tablespoon flour + 1 tablespoon worcestershire sauce
- 4 tablespoons butter in pieces
- 6 pepperoncini peppers
- ¼ cup pepperoncini liquid
Instructions
- Preheat your oven to 300°F (150°C).
- Season the roast with salt and pepper on all sides. If preferred, brown the roast in a heated Dutch oven with oil before roasting.
- Deglaze the pot with beef broth or water after removing the browned roast.
- Return the roast, sprinkle with ranch seasoning and au jus mix, add butter pieces and pepperoncini, then pour in the pepperoncini liquid.
- Cover and roast in the oven for about 2.5 hours until tender, adding extra time if needed.
- Shred the meat with forks and serve with the cooking liquid as gravy over the meat.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This roast is best served with sides like mashed potatoes or steamed rice.
The flavor can be adjusted with more ranch seasoning for a tangier taste.
Ensure to let the roast rest before shredding for easier handling.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg