Slow-Cooker Shredded Pot Roast by Cookingwithmurph

Ingredients

• 1.5-1.8 kg (3-4 lb) beef shoulder roast
• 950 ml (4 cup) beef broth
• 1 packet beef stew seasoning
• 1 packet au jus gravy seasoning
• 1 packet ranch seasoning
• 225 g (8 oz) tomato sauce
• 1/2 jar pepperoncini peppers
• 2 tbsp minced garlic
• 1 large white onion, sliced
• 450 g (1 lb) baby carrots
• 2 tbsp vegetable oil
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (adjust to taste)

Instructions

1. Whisk together the beef broth, beef stew seasoning, au jus gravy mix, ranch seasoning, tomato sauce, pepperoncini, and minced garlic in the Crock Pot bowl over low heat until tender, about 45 min.
2. Season the shoulder roast generously with salt and pepper on all sides
3. Heat 2 tablespoons of oil in a skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned.
4. Place the seared roast into the Crock Pot, flipping it to coat well with the liquid mixture
5. Add the sliced onion and baby carrots to the pot, stirring gently to distribute them in the liquid.
6. Cover and cook on low heat for 8 hours until the meat is fork-tender.
7. Remove the roast from the pot, shred it completely using two forks, then return the meat to the pot and stir to combine with the juices
8. Serve the shredded roast warm over prepared mashed potatoes