Ingredients
1 (2-pound) beef chuck roast
1 (1-ounce) packet au jus gravy mix
1 (1-ounce) packet ranch seasoning
1 (16-ounce) jar pickled Vidalia onions (such as Mt. Olive Simply Vidalia Pickled Onion Strips)
4 cups low sodium beef stock, or as needed
1 tablespoon butter, at room temperature
1 tablespoon all-purpose flour
Instructions
- Place the chuck roast into a slow cooker. Sprinkle with the au jus and ranch seasoning packets.
- Pour the entire jar of pickled onions, including the liquid, over the roast.
- Cover and cook on High for 4 to 6 hours, or on Low for 6 to 8 hours, until the meat is very tender.
- Halfway through cooking, check the liquid level and add beef stock if needed to keep the meat partially submerged.
- Once the meat is fork-tender, remove it from the slow cooker, shred it, and return it to the liquid.
- In a small bowl, mash the butter and flour together to form a paste. Stir this into the slow cooker and cook uncovered for another 30 minutes to thicken the gravy.
- Serve hot over your choice of mashed potatoes, rice, or cauliflower mash.
Notes
- Pickled Vidalia onions provide sweetness and eliminate the heat of pepperoncini.
- Can be served as sliders or over rice, mashed potatoes, or noodles.
- Leftovers make great French dip sandwiches.
- Some users skip the beef stock if the roast and onions release enough liquid.
- Prep Time: 5 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 4g
- Sodium: 920mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 105mg
