Ingredients:

  • 3.5 lbs beef chuck roast, heavily marbled
  • 1 packet (28g) Hidden Valley Ranch Dressing Mix
  • 1 packet (28g) Au Jus Gravy Mix
  • 1/2 cup unsalted butter
  • 8 whole peperoncini peppers
  • 2 tbsp peperoncini brine

Instructions:

  1. Place the beef chuck roast into the basin of a 6-quart slow cooker. Do not add water or broth.
  2. Sprinkle the dry ranch seasoning and au jus mix evenly over the top of the beef.
  3. Place the whole stick of butter in the center of the roast. Scatter the peperoncini peppers around the meat and pour the brine over the top.
  4. Cover and cook on LOW for 8 hours until the beef is fork-tender and the collagen has fully transformed into gelatin.
  5. Shred the meat using two forks and stir it into the emulsified gravy before serving.