Ingredients
1
boneless beef chuck roast (2.5 lb), trimmed of excess fat
1/2
teaspoon salt
1/2
teaspoon pepper
3
tablespoons Gold Medal™ all-purpose flour
2
tablespoons vegetable oil
1/2
cup Progresso™ beef flavored broth (from 32-oz carton)
1
envelope (1 oz) ranch salad dressing & seasoning mix
4
tablespoons butter
1/2
cup sliced pepperoncini peppers (bottled Italian peppers)
8
hoagie buns, toasted if desired
Preparation
Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
In small bowl, beat broth and ranch dressing mix with whisk.
Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add butter and pepperoncini. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours or until beef is tender.
Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.
