Ingredients:

  • 3.5 lb beef chuck roast
  • 1.5 lb baby Yukon Gold potatoes
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 0.25 cup unsalted butter, sliced
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine

Instructions:

  1. Prep the beef. Take your 3.5 lb beef chuck roast out of the fridge 20 minutes before cooking. Note: Taking the chill off helps it cook more evenly.
  2. Optional Sear. If you have an extra 5 minutes, sear the roast in a hot pan until a deep brown crust forms on all sides. This adds a layer of complexity you can't get from the slow cooker alone.
  3. Arrange the base. Place the 1.5 lb baby Yukon Gold potatoes at the bottom of the slow cooker. Note: Putting the potatoes on the bottom ensures they are submerged in the juices.
  4. Add the roast. Place the beef directly on top of the potatoes.
  5. Season. Sprinkle the 1 packet of ranch dressing mix and 1 packet of au jus gravy mix evenly over the meat.
  6. Add the fats and acid. Place the 0.25 cup unsalted butter slices on top of the roast. Pour the 2 tbsp pepperoncini brine around the sides.
  7. Top with peppers. Scatter the 8 whole pepperoncini peppers around the roast.
  8. Cook low and slow. Cover and cook on Low for 8 hours until the meat shreds easily with a fork.
  9. Shred and serve. Remove the peppers if you prefer a milder flavor, then shred the beef directly in the pot. Stir everything together so the potatoes and beef are coated in that silky gravy.