Ingredients
Scale
- 3–4 pounds beef chuck roast
- Whole pepperoncini peppers in brine
- Low-sodium beef broth
- Onion soup mix
- 2 tablespoons butter
Instructions
- Gather all ingredients and use a Dutch oven or slow cooker.
- Season the beef chuck roast with salt and pepper, then sear in hot oil until browned on all sides (about 3-4 minutes per side).
- Remove the roast and layer sliced onions and pepperoncini in the pot; return the roast on top.
- Combine beef broth with onion soup mix and pour over the roast.
- Cover and cook on low for about 6 hours (Dutch oven) or 8 hours (slow cooker) until fork-tender.
- Shred or slice the meat and serve with cooking juices.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 120mg