The “Best of 2021” lists are starting to appear. I was intrigued by this recipe that seemed to appear everywhere; although hesitant to try it due to the ingredients. Two packets of dry, sodium laden flavor mixes, plus butter and pepperoncinis? But it proved so popular I had to see what was going on here. 8 hours in the slow cooker yielded a fork tender, flavorful roast that was wonderful with root vegetables the first night, and then made outstanding sandwiches on toasted rolls with melted provolone the next.
I put chunks of carrots, halved new potatoes and a quartered onion in the bottom on the crock pot, then placed the roast on top. I wondered if 8 hours would turn them to mush, but they were perfect. When the cooking was complete, I removed the roast to a plate and then skimmed as much fat as possible off of the juices (there will be a lot.) An easy way is to pour the juices into a bowl and place it in the freezer or refrigerator for 15 minutes, then skim the slightly solidified fat right off the top. I trimmed the meat of any remaining fat and cartilage, shredded it with two forks, and tossed it back with the juices. The pepperoncinis add an almost unrecognizable flavor that adds a slight kick to the dish, so don’t skip them. Some versions of this I read had you browning the roast before adding it to the pot; I didn’t and don’t think you need to. Flavor was even better the next day. I used unsalted butter as there is plenty in the flavor packets. I will definitely be making this again – maybe when my college football team gets their act together! Credit to Belle of the Kitchen for this version of the recipe.
1 (3-4 pounds)chuck roast
1 packet ranch dressing mix
1 package au jus gravy mix (or onion soup mix or brown gravy mix per other recipes for this)
1/4 cup butter (unsalted recommended)
4-5 pepperoncini peppers
Place roast in the slow cooker and sprinkle the top with the ranch dressing and the au jus mix. Place peppers on top of the mixes, and add the butter.
Cook over low heat 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Notes: Do not add any water or broth to this! It will make enough liquid as it cooks. This tastes delicious with potatoes and carrots. I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
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