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Serves 6


  • 3 lb chuck roast extra fat trimmed
  • 1 envelope au jus mix
  • 1 envelope dry ranch mix
  • 1/4 cup 1/2 stick butter, unsalted
  • 5-10 mild pepperoncini peppers


  • Add roast to the Crock-Pot.
  • Sprinkle both au jus and ranch mixes over the roast.
  • Add butter on top of the roast.
  • Place pepperoncinis on the side around the roast.
  • Cover and cook on low for 8 hrs.
  • Shred and serve with veggies and potatoes.


To cut down on the saltiness I try to use low sodium seasoning mixes when available.