Ingredients:

  • 3 lb Beef Chuck Roast
  • 1 packet (1 oz) Ranch dressing mix
  • 1 packet (1 oz) Au Jus gravy mix
  • 1 stick (1/2 cup) Unsalted butter
  • 8 Pepperoncini peppers
  • 2 tbsp Pepperoncini brine

Instructions:

  1. Sear the beef in a skillet over medium-high heat for 3-5 minutes per side until a deep brown crust forms, then place the roast into the bottom of the slow cooker.
  2. Sprinkle the ranch dressing mix and au jus mix evenly over the top of the beef.
  3. Place the entire stick of butter on top of the seasonings.
  4. Scatter the whole pepperoncini peppers around the roast and pour the brine over the meat.
  5. Cover and cook on Low for 8 hours (recommended) or High for 4-6 hours.
  6. Remove the roast to a platter and use two forks to shred the meat into large chunks.
  7. Return the beef to the slow cooker and stir it into the buttery juices until thoroughly coated.