Ingredients
For the roast
- 2½ pounds chuck roast (About 1.1kg, fully thawed.)
- 2 teaspoons cooking oil or melted butter
- ½ teaspoon salt (Reduce if the ranch or bouillon is very salty.)
- ½ teaspoon black pepper
- 1 teaspoon beef bouillon powder
- ⅓ cup boiling water (About 80ml.)
- 1 tablespoon ranch seasoning powder (Divided; check the nutrition label if tracking carbs.)
- 2 tablespoons unsalted butter
- 8 whole pickled pepperoncini (Drained.)
Equipment
- Slow cooker
- Skillet
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Food thermometer
- Two forks
Method
- Trim thick exterior fat from the fully thawed chuck roast. Rub with most of the oil and season with the salt and black pepper.
- Heat a skillet over medium heat with the remaining oil. Brown the roast on all sides, then transfer it to the slow cooker.
- Dissolve the beef bouillon powder in the boiling water and pour it over the roast.
- Sprinkle 2 teaspoons of the ranch seasoning over the beef. Dot with the butter and arrange the pepperoncini on top. Cover and start the cooker immediately.
- Cook on low for 6 to 8 hours, until the meat pulls apart easily with a fork. If using high, allow about 4 to 6 hours. Keep the lid on during cooking.
- Check that the center has reached at least 145°F (63°C) with a food thermometer. The meat must also be tender enough to shred; continue cooking if it is still tough.
- Stir the reserved 1 teaspoon ranch seasoning into the cooking juices and cook for 5 minutes more.
- Turn off the cooker and allow the roast to rest for at least 3 minutes. Pull the meat apart with two forks, removing any large remaining pieces of fat, and mix it with the juices before serving.
Notes
Allow 6 to 8 hours on low, plus time for browning and finishing; timing varies by roast and slow cooker. Use only 1 tablespoon of the homemade ranch blend for this roast.