Description
A rich and tender pot roast, seasoned with ranch and au jus for a comforting meal that’s Whole30 compliant.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 1 cup beef broth
- 1/4 cup unsalted butter
- 5–6 pepperoncini peppers
Instructions
- Preheat your oven to 275°F (135°C).
- Season the beef chuck roast generously with salt and pepper.
- In a Dutch oven, place the seasoned roast and sprinkle the ranch and au jus seasoning over the top.
- Pour the beef broth around the roast.
- Place the unsalted butter on top of the roast and nestle the pepperoncini peppers around it.
- Cover the Dutch oven tightly and place it in the preheated oven. Cook for 4-5 hours, until the meat is fork-tender.
- Remove the roast from the oven and let it rest for a few minutes, then shred the meat with forks.
- Serve the tender, shredded roast warm with your favorite sides.
Notes
Pair with a crisp green salad or roasted vegetables. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg