Description
A comforting, savory dish featuring slow-cooked shredded chuck roast smothered in a zesty, rich gravy and served over tender egg noodles. Perfect for family dinners or make-ahead meals that reheat beautifully.
Ingredients
Scale
3–4 lb chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
6–8 whole pepperoncini peppers
4 tablespoons butter
1 cup beef broth
12 oz egg noodles
Salt and pepper to taste
Fresh parsley (optional)
Instructions
- Season the chuck roast with salt and pepper.
- Sear the beef in a skillet over medium-high heat until browned on all sides.
- Transfer beef to a slow cooker.
- Sprinkle ranch seasoning and au jus mix over the roast.
- Add pepperoncinis and top with butter.
- Pour in beef broth.
- Cover and cook on low for 8 hours or high for 4-5 hours.
- Remove beef, shred with two forks, then return to the slow cooker.
- Stir to coat meat in gravy; let rest on “warm” for 15-20 minutes.
- Cook egg noodles per package directions, then drain and toss with butter.
- Serve beef and gravy over noodles. Garnish with parsley if desired.