Ingredients
Scale
- 3 lbs Beef Chuck Roast or Beef Stew Meat
- 1 packet (1 oz) Au Jus Gravy Mix or Ranch Seasoning
- 1 cup Beef Broth (low sodium)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Black Pepper
- Optional: 1/2 cup Pepperoncini peppers (for a tangy kick)
Instructions
- Place your beef chuck roast or stew meat directly into the bottom of the slow cooker. You do not need to sear the meat or spray the pot, though a liner can make cleanup even faster. Pour the beef broth over the meat to provide moisture. Evenly sprinkle the au jus mix, garlic powder, onion powder, and black pepper over the top. If you enjoy a bit of tang, toss in the pepperoncini peppers now.
- Place the lid on the crockpot and ensure it is sealed tightly. Set the temperature to “Low” for 8 hours. Walking away is the most important part of this step. Resist the urge to lift the lid, as this releases steam and increases the cooking time. The low and slow heat breaks down the connective tissues in the beef, making it melt-in-your-mouth tender.
- Once the timer goes off, remove the lid. Use two forks to gently pull the beef apart; it should shred effortlessly. Stir the meat back into the juices accumulated at the bottom of the pot to ensure every bite is flavorful. Serve the beef over cauliflower rice for a low-carb option, or pile it onto toasted buns for the easiest sliders you have ever made.
- Cook Time: 8 hours 5 minutes