Time 8h5m Yield 8 Number Of Ingredients 6 Steps:
Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours. Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.
Time 4h5m Number Of Ingredients 4 Steps:
Place beef in your crock pot. Pour onion soup mix over the roast. Pour entire jar of pepperoncini peppers and the juice over the roast. Fill the pepperoncini jar with water and pour over the roast until the meat is completely covered. Mix with a spoon until season packet is evenly dispersed. Cook on high for 4-6 hours or on low 8 hours - overnight. 30 minutes before you plan to serve this roast, pull it out of the crock pot and shred the meat with 2 forks. Return the meat to the crock pot and let it sit in the juices until you are ready to serve.
Time 8h5m Number Of Ingredients 5 Steps:
Place rump roast into the slow cooker. Pour the entire jar (peppers and juice) of pepperoncini peppers over the roast. Add the stick of butter, then pour the dry ranch dressing and dry Au Jus over the top. Cover with the lid and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Once finished, shred with a fork and serve! Enjoy!
Time 8h5m Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Time 8h10m Yield 6 Number Of Ingredients 5 Steps:
Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Cook on Low for 8 hours.
Yield 8 servings Number Of Ingredients 12 Steps:
Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust. Transfer the meat to a slow cooker and top with butter and pepperoncini. Cover the slow cooker and set it to low. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined. Spread over the meat, and cook on low for 8 hours. Remove the roast and shred with two forks. Return meat to the slow cooker, and stir to mix in the juices. Serve with fresh parsley. Enjoy!
