Description
This delicious slow-roasted beef joint is infused with flavors from ranch seasoning and pepperoncini, making it tender and flavorful.
Ingredients
Scale
- 3 lb roasting beef joint (beef chuck roast)
- 1 packet ranch seasoning
- 14 g Au Jus gravy (half of the packet)
- 1 stick unsalted butter (cubed) (plus 2 Tablespoons to sear the beef)
- 10 Pepperoncini peppers (or to taste)
- ⅓ cup pepperoncini brine
- 4 garlic cloves (smashed)
- 1 large onion (chopped in quarters)
- ½ cup low-sodium beef stock
Instructions
- Melt 2 Tablespoons of butter in a Dutch oven over medium-high heat. Carefully add the roasting beef joint and leave it undisturbed for 2-3 minutes.
- Add the chopped onions and garlic to the pot and move around gently to release its fragrance. Flip the beef and sear for an additional 2-3 minutes per side. Turn off the heat.
- Sprinkle ranch and Au Jus gravy over the beef. Add the cubed butter, too.
- Pour low-sodium beef stock and pepperoncini brine into the bottom of the pan. Scatter the pepperoncini peppers in the Dutch oven.
- Cover the Dutch oven with its lid and transfer to the middle rack of the preheated oven. Roast for 3 – 3½ hours or until the beef is fork-tender and falls apart easily.
- Once done, remove from oven and let rest for a few minutes (10-20 minutes) before shredding with two forks or a kitchen tong. Serve and enjoy!
Notes
- Adjust the number of Pepperoncini peppers according to taste.
- For added richness, use a higher fat content beef or add more butter.
- This recipe serves well with mashed potatoes or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 400
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg