Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1 stick (1/2 cup) unsalted butter
- 6-8 pepperoncini peppers (jarred)
- 1 pound egg noodles
- Salt and pepper to taste
Equipment Needed
- Crockpot or slow cooker
- Large skillet (optional for browning)
- Serving spoon
- Pasta strainer
- Measuring cups and spoons
Step-by-Step Instructions
To get started, the first thing I like to do is season and brown the chuck roast. While this step is optional, I’ve found that it adds a delicious depth of flavor to the beef. To do this, I heat a little oil in a large skillet over medium-high heat, season the roast with salt and pepper, and sear it for about 4-5 minutes on each side until it’s beautifully browned. After that, into the crockpot it goes! I sprinkle the ranch seasoning and au jus gravy mix over the top, pour in the beef broth, and add the stick of butter. I place the pepperoncini on top for that perfect tangy kick. Once everything is in the pot, I cover it and set my slow cooker on low for about 8 hours. The mouthwatering aroma that fills my kitchen throughout the day is beyond incredible! (See the next page below to continue steps…)