Prep Time

10 Minutes

Servings

6

Ingredients

• 3 3/4 lbs beef chuck roast
• 1 1/2 packets ranch seasoning
• 1 1/2 packets au jus gravy mix
• 6 tbsp (3/8 cup) pepperoncini, plus 3 tbsp brine
• 3/4 cup beef broth
• 3 tbsp butter
• 4 1/2 packets 90-sec rice or mashed potato pouches
• 1 Tbsp extra-virgin olive oil
• 4 cups green beans, trimmed
• 4 cups roasted root vegetables (carrots, parsnips, sweet potato, etc.)

Directions

• Add roast, ranch seasoning, au jus mix, pepperoncini + brine, broth, and butter to a 6-quart slow cooker.
• Cook on LOW 8 hours or HIGH 4-5 hours, until roast shreds easily.
• Shred roast in the crockpot, stir into juices.
• Microwave rice or mashed potatoes per package.
• Steam green beans 5 min, until tender-crisp.
• Serve roast over rice/potatoes with green beans.

Family Picky Tip

• Serve the beef shredded over plain mashed potatoes and skip the au jus drizzle for picky eaters