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Shredded chuck tender roast with gravy over mashed potatoes.

Chuck Tender Beef Roast

Pot roast is a crowd pleaser, and this Chuck Tender Beef Roast is no exception. You just can't go wrong with a fork-tender pot roast that's seared until golden brown all over, then cooked low-and-slow in the oven. Especially when that delicious hunk of beef is nestled deep into gravy, pepperoncini peppers, and all the seasonings.
Servings: 8 servings
Chef Alli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Ingredients
 

  • 3 lb. chuck tender roast
  • Olive oil for searing
  • 1 large yellow or white onion diced
  • 4-5 medium carrots peeled and chopped
  • 16 oz. jar whole pepperoncini with juice, may substitute banana peppers if you'd prefer less heat
  • 16 oz. tomato sauce
  • 2 cups water
  • 1 oz. pkg. Hidden Valley Ranch Salad Dressing and Seasoning Mix dry
  • 1 oz. pkg. McCormick Au Jus Gravy Mix dry
  • 1 oz. pkg. McCormick Beef Stew Mix dry
  • 1 batch of your favorite mashed potatoes warm

Instructions
 

  • Preheat the oven to 325 degrees F. Remove the roast from refrigeration and unpackage.
  • Let the roast rest on the cupboard, uncovered, for 45 minutes to an hour, to remove the chill before searing the roast. **Do not season the roast with salt and pepper prior to searing it since the ingredients used to make the sauce with the roast have a lot of seasonings included to flavor the roast.
  • In a large Dutch oven over medium heat, add a generous swish of olive oil. When the oil is nicely hot and shimmering, carefully add the roast to the Dutch oven.
  • Sear the roast on all sides until it is nicely browned and caramelized; remove to a platter.
  • To the pan drippings in the Dutch oven still over medium high heat, add the onions and carrots, the jar of pepperoncini peppers with juice, tomato sauce and water.
  • Lastly, add all three packages of the dry seasoning mixes (Ranch, au jus, and stew) to the pot; stir to combine everything.
  • Place the reserved chuck tender roast into the ingredients in the Dutch oven, spooning some of it over the top of the roast to cover it if it's not submerged.
  • Cover the Dutch oven with a lid and place it onto the center oven rack. Cook the roast for 3 1/2 - 4 hours, OR until very fork-tender and the roast shreds apart easily.
  • Serve the shredded roast and pan sauce over bowls of warm mashed potatoes.

Nutrition

Calories: 365kcalCarbohydrates: 13gProtein: 35gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 703mgPotassium: 1004mgFiber: 4gSugar: 5gVitamin A: 5556IUVitamin C: 54mgCalcium: 60mgIron: 4mg
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