Gluten free, corn free, and while it certainly couldn’t be called a low-sodium meal, it’s got way less sodium than the original … but still super flavorful.
3 ½ – 5 lb chuck roast
1 medium onion, chopped or sliced
1/4-1/3 cups beef stock or water
10-12 cloves garlic, pressed or mashed
2 TBSP unsalted butter, cut into 6-8 small chunks
1 packet Ranch mix (I use McCormick “Just Five” or make my own)
8-9 medium-ish potatoes, peeled, left whole/cut in halves if large
3 jumbo carrots cut into roughly 1½ inch rounds/chunks (if using smaller carrots, leave in larger pieces)
8-12 pepperoncini, stems removed, to taste
1-2 TBSP pepperoncini brine
Fresh ground black pepper
Salt (I use Morton Lite Salt)
For gravy:
Juices from the roast
2 TBSP sweet rice flour
1 TBSP tapioca starch
⅓-½ cup cold water or beef stock
Extra ranch seasoning and/or brine, to taste
Salt, pepper to taste
Turn slow cooker to high.
Place potatoes and onions into bottom of slow cooker.
Cover roast all over lightly with salt and generously with fresh ground black pepper. Sear really well on all sides. Place roast on top of potatoes.
Deglaze searing pan with stock or water, whisking/scraping well to get all the bits off pan. Let cook for a few minutes, stirring well. Pour pan juices over roast. Place carrots around the sides of roast. Sprinkle top of roast with pressed garlic, ranch dressing packet, then add pepperoncini and dabs of butter.
Sprinkle 1-2 TBSP of pepperoncini brine over roast and carrots – just sprinkle, careful not to “rinse” seasonings off the top of the roast. Sprinkle just a pinch of salt over everything, to taste.
Cook on high for 1 hour. Turn down to low and cook for 5-7 more hours, depending on the size of roast, brand of slow cooker, etc.
In my 10 quart Hamilton Beach slow cooker, a 5 lb roast with veggies takes just about 6.5 to 7 hours total, including the first hour on high. A 3.5-4 lb roast takes roughly 6hrs.
Remove roast and veggies and set aside. Pour juices into pan, bring to slow boil on medium heat. Make slurry of tapioca starch and brown rice flour in small amount of cold water or stock. Pour slowly into pan, whisking constantly. Cook until thickened (5-10 mins) and taste for salt/pepper.
Sometimes we’ve felt like the gravy needed 1-2 more teaspoons of ranch seasoning or a splash more brine, so add these to taste.
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Gluten free, corn free, and while it certainly couldn’t be called a low-sodium meal, it’s got way less sodium than the original … but still super flavorful.
3 ½ – 5 lb chuck roast
1 medium onion, chopped or sliced
1/4-1/3 cups beef stock or water
10-12 cloves garlic, pressed or mashed
2 TBSP unsalted butter, cut into 6-8 small chunks
1 packet Ranch mix (I use McCormick “Just Five” or make my own)
8-9 medium-ish potatoes, peeled, left whole/cut in halves if large
3 jumbo carrots cut into roughly 1½ inch rounds/chunks (if using smaller carrots, leave in larger pieces)
8-12 pepperoncini, stems removed, to taste
1-2 TBSP pepperoncini brine
Fresh ground black pepper
Salt (I use Morton Lite Salt)
For gravy:
Juices from the roast
2 TBSP sweet rice flour
1 TBSP tapioca starch
⅓-½ cup cold water or beef stock
Extra ranch seasoning and/or brine, to taste
Salt, pepper to taste
Turn slow cooker to high.
Place potatoes and onions into bottom of slow cooker.
Cover roast all over lightly with salt and generously with fresh ground black pepper. Sear really well on all sides. Place roast on top of potatoes.
Deglaze searing pan with stock or water, whisking/scraping well to get all the bits off pan. Let cook for a few minutes, stirring well. Pour pan juices over roast. Place carrots around the sides of roast. Sprinkle top of roast with pressed garlic, ranch dressing packet, then add pepperoncini and dabs of butter.
Sprinkle 1-2 TBSP of pepperoncini brine over roast and carrots – just sprinkle, careful not to “rinse” seasonings off the top of the roast. Sprinkle just a pinch of salt over everything, to taste.
Cook on high for 1 hour. Turn down to low and cook for 5-7 more hours, depending on the size of roast, brand of slow cooker, etc.
In my 10 quart Hamilton Beach slow cooker, a 5 lb roast with veggies takes just about 6.5 to 7 hours total, including the first hour on high. A 3.5-4 lb roast takes roughly 6hrs.
Remove roast and veggies and set aside. Pour juices into pan, bring to slow boil on medium heat. Make slurry of tapioca starch and brown rice flour in small amount of cold water or stock. Pour slowly into pan, whisking constantly. Cook until thickened (5-10 mins) and taste for salt/pepper.
Sometimes we’ve felt like the gravy needed 1-2 more teaspoons of ranch seasoning or a splash more brine, so add these to taste.
(Edited for formatting/typos)