Ingredients:

  • 3-4 lbs beef chuck roast
  • 1 packet ranch dressing mix (.7 oz / 20 g)
  • 1 packet au jus gravy mix (.7 oz / 20 g)
  • 1 cup beef broth
  • 1/2 cup sliced pepperoncini peppers and some juice
  • 1 tablespoon olive oil (optional, for searing)
  • 6-8 sandwich rolls (e.g., hoagie or kaiser rolls)
  • Optional: Provolone or mozzarella cheese
  • Optional: coleslaw or pickled jalapeños for topping

Instructions:

  1. Pat the beef chuck roast dry with paper towels. Optionally, sear on all sides in a skillet with olive oil over medium-high heat until browned.
  2. In a bowl, mix the ranch dressing mix and au jus gravy mix.
  3. Place the roast in the slow cooker or Dutch oven. Sprinkle with the seasoning mix. Pour beef broth and add sliced pepperoncini (including some juice) over the roast.
  4. For slow cooker: Cook on low for 8-10 hours, until tender and shreddable. For oven: Cover and bake at 300°F (150°C) for 3-4 hours, until tender.
  5. Remove the roast from the cooker and shred the meat with two forks. Return shredded meat to the pot and mix with juices.
  6. Serve shredded meat on rolls; add cheese if desired, and top with coleslaw or jalapeños.