Slow Cooker Pepperoncini Pot Roast

To make Slow Cooker Pepperoncini Pot Roast, start by placing a 3 lb chuck roast in your slow cooker. Add 6 oz of pepperoncini and 6 oz of pepperoncini juice, followed by 0.5 cup of unsalted butter, 1 oz of au jus gravy mix, and 0.4 oz of buttermilk ranch dressing mix. Season with salt and pepper to taste. Cook on LOW for about 8 hours until the roast is fork-tender. Once done, shred the meat with two forks and keep it warm by covering it with aluminum foil.

Yes, you can make Slow Cooker Pepperoncini Pot Roast gluten-free by using a gluten-free au jus gravy mix and ensuring that the ranch dressing mix is also gluten-free. Always check the labels of your ingredients to confirm they meet your dietary needs.

If you don't have pepperoncini, you can substitute them with banana peppers or jalapeños for a similar tangy flavor. Alternatively, you can use diced green bell peppers for a milder taste, but keep in mind that the heat and flavor profile will change.

To store leftover Slow Cooker Pepperoncini Pot Roast, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the shredded meat in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Slow Cooker Pepperoncini Pot Roast pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the flavorful juices. You can also serve it with a side of roasted vegetables or a fresh green salad for a balanced meal.