Ingredients:

  • 3.5 lb beef chuck roast
  • 1 stick (113g) unsalted butter
  • 1 packet (28g) dry ranch dressing mix
  • 1 packet (28g) au jus gravy mix
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine

Instructions:

  1. Place the beef chuck roast in the center of the slow cooker.
  2. Sprinkle the dry ranch dressing mix and au jus mix evenly over the top of the meat.
  3. Top the seasoning with butter pats and scatter the whole pepperoncini peppers and brine around the sides.
  4. Cover and cook on Low for 8 hours or High for 4 hours.
  5. Remove the roast to a cutting board and use two forks to shred the beef.
  6. Return the shredded beef to the slow cooker and toss in the accumulated juices for 10 minutes before serving.