Ingredients
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1 1/2 to 3 pounds beef chuck roast
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1 (1 ounce) packet au jus gravy
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1 (1 ounce) packet ranch seasoning
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1 (16 ounce) jar pickled onions, such as Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips
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4 cups low sodium beef stock, or as needed
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1 tablespoon butter, at room temperature
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1 tablespoon all-purpose flour
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Add chuck roast to a slow cooker (no need to sear it first). Sprinkle roast with au jus packet, ranch seasoning packet. Pour pickled onions over roast.
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Cover the slow cooker; cook on High for 4 to 6 hours, or on Low 6 to 8 hours.
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Halfway through the cooking process, if you need to add some liquid, add beef stock as needed.
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When the roast is impossibly tender and falling apart, remove to shred. Return shredded beef to the liquid.
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In a bowl, mash butter with flour to make a paste; stir butter mixture into beef and liquid to thicken gravy. Continue to cook for 30 minutes, uncovered.