Ingredients:

  • 3 lb Beef Chuck Roast
  • 2 tbsp unsalted butter
  • 1 packet dry ranch seasoning mix
  • 1 packet au jus gravy mix
  • 7 whole pepperoncini peppers
  • 2 tbsp pepperoncini juice

Instructions:

  1. Place the beef chuck roast in the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning and au jus mix evenly across the top of the beef.
  3. Scatter the whole pepperoncini peppers around the sides of the roast.
  4. Place the butter pats on top of the roast and drizzle with the pepperoncini juice.
  5. Cover and cook on LOW for 8 hours until the beef is mahogany-colored and fork-tender.
  6. Remove the roast to a platter and use two forks to shred the meat into chunky ribbons.
  7. Return the shredded beef to the pot and toss in the pan juices for 10 minutes on the 'Warm' setting to glaze the meat.