| Prep Time: | 5 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 8 |
Nutrition Facts (per serving)
| Calories | 337 |
| Fat | 19g |
| Carbs | 11g |
| Protein | 31g |
Nutrition Facts
Servings Per Recipe 8
Calories 337
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 8g | 41% |
| Cholesterol 98mg | 33% |
| Sodium 772mg | 34% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 4g | |
| Protein 31g | 62% |
| Vitamin C 3mg | 4% |
| Calcium 62mg | 5% |
| Iron 1mg | 16% |
| Potassium 516mg | 11% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
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Ingredients
- 1 1/2 to three kilos pork chuck roast
- 1 (1 ounce) packet au jus gravy
- 1 (1 ounce) packet ranch seasoning
- 1 (sixteen ounce) jar pickled onions, including Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips
- four cups low sodium beef stock, or as wanted
- 1 tablespoon butter, at room temperature
- 1 tablespoon all-reason flour
Directions
Add chuck roast to a gradual cooker (no need to sear it first). Sprinkle roast with au jus packet, ranch seasoning packet. Pour pickled onions over roast.
Cover the sluggish cooker; prepare dinner on High for four to 6 hours, or on Low 6 to eight hours.
Halfway thru the cooking manner, in case you need to feature some liquid, upload red meat stock as needed.
When the roast is impossibly gentle and falling aside, eliminate to shred. Return shredded pork to the liquid.
In a bowl, mash butter with flour to make a paste; stir butter combination into beef and liquid to thicken gravy. Continue to cook for half-hour, exposed.