We are in the thick of spring sports with both kids going different directions every night, which means this mama needs some quick, easy, and delicious recipes that can be thrown together earlier in the day and everyone can eat when they need to. I made this amazing roast again this past week, and ironically Sam Sifton from NYT posted about his riff on it today too! My recipe is close to the original with packaged mixes, and his is…fancier. I will definitely have to try it at some point, but for now, a recipe that takes less than 5 minutes to assemble is saving the day! The OG recipe calls for 5 whole pepperoncinis, but we like a little kick. I prefer to add the rings vs. whole peppers so you get more pepper in each bite.
This recipe is low-carb/Keto. You can serve it with mashed potatoes or sweet potatoes, or cook up some mashed cauliflower to keep the carb count low. Melt some pepper jack or provolone over the top to make it extra delicious!
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Ingredients
3-4 pound chuck roast
1 packet ranch dressing mix
1 packet au jus mix
1/4 cup butter, sliced
slice pepperoncini peppers, plus juice from jar
Directions
- Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and au jus mix. Place peppers and a bit of juice on top of the mixes, and add the sliced butter.
- Cover crockpot and cook on low heat for 8 hours. Shred roast before serving.