Description
Ree Drummond’s Pioneer Woman pot roast marries tender beef with zesty pepperoncini peppers for a hearty, soul-warming meal. Rich ranch seasonings and slow-cooked goodness make this classic comfort dish a savory sensation you’ll crave again and again.
Ingredients
Scale
Meat:
- 3 to 4 pounds (1.4 to 1.8 kilograms) boneless beef roast
Seasonings and Mixes:
- 1 package au jus gravy mix
- 1 package dry ranch dressing mix (Hidden Valley)
- Salt (to taste)
- Freshly ground pepper (to taste)
Additional Ingredients:
- 1 stick (8 tablespoons / 113 grams) butter
- Pepperoncini peppers (number to preference)
- Pepperoncini pepper juice (small amount)
Instructions
- Position the beef roast centrally in the slow cooker, ensuring it sits evenly across the base of the cooking vessel.
- Unwrap the entire stick of unsalted butter and delicately place it atop the roast, allowing it to melt gradually during cooking.
- Sprinkle the complete contents of the au jus gravy mix packet and ranch dressing mix packet uniformly over the meat surface, creating a robust seasoning layer.
- Carefully arrange pepperoncini peppers around and on top of the roast, then drizzle approximately 2-3 tablespoons (30-45 milliliters) of the peppers’ pickling liquid for enhanced tanginess.
- Season the roast with a light dusting of kosher salt and freshly cracked black pepper, adjusting to personal taste preferences.
- Cover the slow cooker and set the temperature to low, allowing the roast to slowly tenderize and develop deep, rich flavors over 7-8 hours.
- Once cooking is complete, use two forks to gently shred the meat, ensuring it absorbs the surrounding aromatic juices.
- Transfer the succulent meat to a serving platter, optionally spooning additional cooking liquid over the top for extra moisture and flavor.
Notes
- Tender meat depends on low, slow cooking that breaks down tough muscle fibers, creating melt-in-your-mouth texture.
- Chuck roast works best because its higher fat content ensures juicy, flavorful results that won’t dry out during long cooking times.
- Marbling matters – look for cuts with visible white fat streaks running through the meat for maximum tenderness and rich taste.
- Trimming excess fat helps prevent greasy sauce, but leaving a thin layer contributes to deeper flavor development.
- Room temperature meat sears more evenly, so remove roast from refrigerator 30 minutes before preparing.
- Heavy cast-iron or stainless steel pans create perfect golden-brown crust when searing, locking in delicious juices.
- Seasoning generously with salt and pepper before searing enhances natural beef flavors and creates delectable caramelized exterior.
- Slow cookers transform tough cuts into succulent meals by maintaining consistent low temperatures over several hours.
- Vegetables like carrots, onions, and celery add depth and create a rich, aromatic base for the roast’s cooking liquid.
- Fresh herbs can elevate the dish’s complexity, with rosemary and thyme complementing beef’s robust characteristics.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 700 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg