Five ingredients, no browning, and a crowd-pleasing tangy-savory result. One of the easiest freezer-and-reheat meals there is.
Ingredients
- 3–4 lb beef chuck roast
- 1 packet ranch seasoning
- 1 packet au jus or brown gravy seasoning
- 6 pepperoncini peppers, plus a splash of their juice
- 1 stick (½ cup) butter
Instructions
- Place the roast in the slow cooker.
- Sprinkle the ranch and au jus packets over the top, lay the butter and pepperoncini on top, and add a splash of pepperoncini juice. No other liquid needed.
- Cook on low 8 hours, then shred with two forks and stir through the juices.
Make-Ahead & Storage
Freeze shredded in its juices up to 3 months; vacuum-seals well for reheating from the bag. Serve over mashed potatoes or egg noodles, or piled on rolls.
Notes
A crowd favorite for good reason — deeply savory with almost no effort. Add carrots and potatoes to the cooker to make it a one-pot meal.