Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • 2 teaspoons beef bouillon powder or paste
  • 1 teaspoon Worcestershire sauce
  • 3-4 pound beef chuck roast
  • 16 ounces pepperoncini (, drained)
  • 1 white onion (, quartered)
  • 2 cloves garlic (, minced)
  • 2 tablespoons dry ranch seasoning
  • 4 tablespoons unsalted butter (, cut into pieces)
  • 1 tablespoon cornstarch or arrowroot

Instruction

  • In the bottom of the slow cooker, whisk together the water, beef bouillon and Worcestershire sauce until smooth (or close to smooth).
  • Place the chuck roast in the middle and surround it with the pepperoncini, onion and garlic.
  • Sprinkle the ranch seasoning on top of the roast. No need to massage in, just sprinkle it and go. Top the roast with the cubed butter pieces.
  • Place the lid on and set for 8 hours on low or 4 hours on high. Depending on the size of your roast, this could take a little more or a little less. You'll know it is done when you can easily shred off a piece with your fork.
  • Remove roast and set aside on a cutting board.
  • Ladle out 1/4 cup of the liquid and whish with cornstarch. Return this slurry back to the slow cooker and whisk in until it starts to thicken. Keep on the warm setting.
  • Shred the beef and then return to sauce to coat.
  • Serve over mashed potatoes, rice or egg noodles.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.