Prep Time:5 mins
Cook Time:4 hrs 30 mins
Total Time:4 hrs 35 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 337

% Daily Value *
Total Fat 19g24%
Saturated Fat 8g41%
Cholesterol 98mg33%
Sodium 772mg34%
Total Carbohydrate 11g4%
Dietary Fiber 1g4%
Total Sugars 4g
Protein 31g62%
Vitamin C 3mg4%
Calcium 62mg5%
Iron 1mg16%
Potassium 516mg11%

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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  1. 1 1/2 to three kilos pork chuck roast
  2. 1 (1 ounce) packet au jus gravy
  3. 1 (1 ounce) packet ranch seasoning
  4. 1 (sixteen ounce) jar pickled onions, including Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips
  5. four cups low sodium beef stock, or as wanted
  6. 1 tablespoon butter, at room temperature
  7. 1 tablespoon all-reason flour


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.