Ingredients
Scale
- 3 lbs Beef Chuck Roast or Beef Stew Meat
- 2 cups Beef Broth (low sodium preferred)
- 1 packet Au Jus Gravy Mix or Brown Gravy Mix
- 1 packet Italian Dressing Seasoning Mix
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 cup Pepperoncini juice (optional, for tang)
- 4–5 Pepperoncinis (optional)
- Salt and Black Pepper to taste
Instructions
- Place your beef chuck roast or pre-cut stew meat directly into the bottom of a 6-quart or larger slow cooker. If you are using a large roast, you can leave it whole or cut it into large 3-inch chunks if you want it to cook slightly faster. Do not worry about trimming every bit of fat, as this adds moisture and flavor during the long cook time.
- Sprinkle the Au Jus mix, Italian dressing seasoning, garlic powder, and onion powder directly over the meat. Pour the beef broth and pepperoncini juice around the sides of the beef so you don’t wash all the seasoning off the top. Add the whole pepperoncinis on top if you want a little extra zing. Cover the crockpot with the lid.
- Set your slow cooker to “Low” and cook for 8 to 9 hours. If you are in a rush, you can cook it on “High” for 4 to 5 hours, but the “Low” setting results in much more tender beef. Resist the urge to open the lid during the process; every time you peek, you release steam and add 15-20 minutes to the cooking time.
- Once the beef is fork-tender, use two large forks to shred the meat directly in the pot. It should fall apart effortlessly. Stir the shredded beef into the juices to ensure every piece is coated in the savory gravy. Serve immediately while hot.
- Cook Time: 8 hours 5 minutes