Description
A savory Southern comfort dish featuring tender beef, tangy pickled onions, and rich gravy, perfect for cozy gatherings.
Ingredients
Scale
- 1.5 to 3 pounds beef chuck roast
- 1 packet au jus gravy
- 1 packet ranch seasoning
- 1 (16 ounce) jar pickled onions
- 4 cups low sodium beef stock
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
- Add chuck roast to a slow cooker and sprinkle with au jus packet and ranch seasoning.
- Pour pickled onions over the roast, ensuring even distribution.
- Cover the slow cooker; cook on High for 4 to 6 hours or on Low for 6 to 8 hours.
- Halfway through cooking, add beef stock as needed to keep the roast moist.
- When tender, remove the roast and shred.
- Return shredded beef to the liquid to soak up juices.
- In a bowl, mash butter with flour to make a paste and stir into the beef and liquid to thicken the gravy.
- Cook uncovered for 30 minutes to reduce the gravy.
Notes
Use well-marbled beef for tenderness and let the meat rest in juices after shredding for better moisture retention.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup shredded roast with gravy
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 80mg