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A melt-in-the-mouth beef roast slow cooked with butter, ranch and tangy pepperoncini. Rich, tangy comfort food.
Season the 1200 g chuck roast well. Heat a little oil in a heavy pan over high heat and sear the beef for 3 to 4 minutes each side until deeply browned all over.
Sit the roast in a slow cooker or casserole with the butter, the 8 pepperoncini, the ranch seasoning, the sliced onion, the 12 g garlic and the 200 ml beef stock.
Cover and cook on low for 7 to 8 hours in a slow cooker, or at 150°C in the oven for 3 to 4 hours, until the beef is fork tender and falls apart.
Lift out the beef and pull it apart with two forks, then return it to the rich tangy juices.
Serve with mashed potato or bread, spooning the gravy and peppers over the top.
