Step 1: Add the roast
Place the chuck roast in the slow cooker insert.
Step 2: Season it
Sprinkle the ranch seasoning and au jus mix evenly over the top.
Step 3: Add pepperoncini and butter
Scatter pepperoncini around (and a few on top). Drizzle in 2 tablespoons of the juice. Place butter pieces on top of the roast.
Step 4: Slow cook until tender
Cover and cook:
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LOW for 8–10 hours (best texture)
or -
HIGH for 5–6 hours (still great)
The roast is done when it shreds easily with a fork.
Step 5: Shred and serve
Remove roast to a board, shred with two forks, and return to the juices. Let it soak 10 minutes before serving for max flavor.
Do You Need to Add Water or Broth?
Most of the time, no. Chuck roast releases plenty of liquid, and the peppers + butter create a flavorful sauce.
However, if your slow cooker runs hot or your roast is on the smaller side (around 2.5–3 lbs), you can add ½ cup beef broth for insurance. Keep it minimal—too much liquid can dilute flavor.
Best Serving Ideas
This roast is unbelievably versatile. Here are the best ways to serve it:
Classic comfort
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Over mashed potatoes with the juices as gravy
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Over egg noodles (like a rich beef and gravy bowl)
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With buttered rice or creamy polenta
Sandwich night
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Pile shredded roast on toasted rolls
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Add provolone or mozzarella
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Optional: broil for melty “French dip” vibes
Meal prep bowls
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Roast + roasted veggies + potatoes
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Roast + rice + sautéed peppers/onions
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Roast + salad + tangy dressing
Pro Tips for Melt-in-Your-Mouth Results
Choose the right roast
Look for chuck roast with good marbling. More marbling = more tenderness.
Don’t lift the lid
Slow cookers need heat consistency. Lifting the lid adds 15–20 minutes of cook time.
Cook LOW if you can
Low and slow gives the best texture—more shreddable, less “dry stringy” risk.
Let it rest in the juices
After shredding, let the beef sit in the liquid for 10 minutes. It drinks up flavor.
Easy Variations
Make it extra rich
Add:
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1 sliced onion on the bottom
-
2 tbsp tomato paste stirred into juices at the end
Make it “Mississippi-style” spicy
Add:
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more pepperoncini juice (up to ¼ cup)
-
a pinch of red pepper flakes
Turn it into a full pot roast dinner
Add to the slow cooker (last 3–4 hours on LOW):
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baby potatoes
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carrots
-
mushrooms
This turns it into a one-pot meal.
How to Thicken the Sauce (Optional)
The juices are delicious as-is, but if you want a thicker gravy:
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Remove beef.
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Pour liquid into a saucepan.
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Simmer 5–10 minutes to reduce.
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Or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer 1–2 minutes.
Storage and Reheating
Store
Refrigerate in an airtight container with some juices for up to 4 days.
Freeze
Freeze shredded beef with liquid for up to 3 months.
Reheat
Warm gently on the stovetop or microwave with a splash of sauce to keep it moist.
Frequently Asked Questions
Can I use a different cut of beef?
Chuck roast is best. Brisket works but has a different texture. Bottom round can work, but it’s leaner and may be less tender.
Will the pepperoncini make it spicy?
Not very. Pepperoncini are usually mild. The flavor is more tangy than hot.
Can I brown the roast first?
You can, and it adds flavor. But this recipe is designed to be easy—still delicious without searing.
Why isn’t my roast shredding?
It likely needs more time. Chuck roast becomes shreddable only after the connective tissue fully breaks down. Give it another 45–60 minutes and check again.
