Description
A tender and flavorful slow cooker beef shoulder roast with a delicious blend of seasonings.
Ingredients
Scale
- 3–4 pounds beef shoulder roast (chuck roast)
- 1 teaspoon salt
- 1 teaspoon 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 the beef shoulder roast with salt and black pepper. Optionally brown the roast first in 1-2 tablespoons oil in a Dutch oven or skillet, browning well from all sides.
- Once browned, move the roast to the slow cooker using tongs. If a saucier roast is desired, deglaze the bottom of the pot with the optional beef broth or water and pour the liquid into the slow cooker.
- Sprinkle the roast with the ranch dressing mix and au jus gravy mix (or alternatives). Add the butter pieces and pepperoncini peppers on top. Pour the 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
- This recipe is great for meal prep and can be served with a variety of sides.
- If you prefer a thicker gravy, you can add a little cornstarch mixed with water to thicken it up.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg