Classic Macaroni Salad Recipe


▢ 3-4 lbs chuck roast ▢ ½ tsp ground black pepper, or to taste ▢ 1/4 cup beef broth, low sodium ▢ 2 Tbsp olive oil ▢ 1 packet ranch dressing mix, (1 oz or 3 Tbsp)* ▢ 4 Tbsp unsalted butter ▢ 6 pepperoncini peppers ▢ 1 packet au jus mix , or substitute with brown gravy mix ▢ 2 garlic cloves, minced

Instructions Step - 1

Season the chuck roast with pepper on both sides.

Step - 2

In a large skillet, heat 2 Tbsp oil.

Step - 3

Once hot, sear and brown the beef for 2-3 minutes per side.

Step - 4

In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.

Step - 5

Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer).

Step - 6

Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy. ENJOY

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