Pepperoncini Chuck Roast
Elevate your dinner table with the rich and savory flavors of this Pepperoncini Chuck Roast, a melt-in-your-mouth slow-cooked masterpiece. This recipe transforms a 3-pound beef chuck roast into a tender, flavorful dish infused with the tangy zest of pepperoncini peppers and their brine. Enhanced by a medley of caramelized onions, garlic, dry ranch seasoning, and a buttery finish, every bite is a perfect balance of savory, tangy, and spicy. Slowly cooked to perfection in a robust broth, this comforting dish pairs beautifully with creamy mashed potatoes, rice, or crusty bread to soak up the irresistible juices. Ideal for busy days, this slow cooker recipe requires just 15 minutes of prep time and effortlessly delivers comfort food bliss!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Onion
- 4 cloves Garlic cloves
- 2 cups Beef broth
- 1 packet Dry ranch seasoning mix
- 8 whole Pepperoncini peppers
- 1 cup Pepperoncini juice
- 4 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley
Instructions
Season the chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the skillet and set aside.
Peel and slice the onion. Mince the garlic cloves.
In the same skillet, sauté the sliced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
Place the seared roast into a slow cooker. Add the sautéed onions and garlic on top.
Pour the beef broth and pepperoncini juice into the slow cooker. Sprinkle the dry ranch seasoning mix evenly over the roast.
Place the whole pepperoncini peppers around the roast. Add the unsalted butter on top, cut into small pieces.
Cover the slow cooker with a lid and cook on low for 8 hours or until the roast is tender and easily falls apart.
Once cooked, shred the roast with two forks directly in the slow cooker, mixing it with the juices and peppers.
Taste and adjust seasoning as needed. Garnish with freshly chopped parsley before serving.
Serve hot alongside mashed potatoes, rice, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
4410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.5 g | 451% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 11362 mg | 494% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 18.6 g | ||
| Protein | 258.2 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4858 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
