Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tbsp avocado oil
  • 1 oz Hidden Valley Ranch Seasoning Mix
  • 1 oz Au Jus Gravy Mix
  • 0.5 cup unsalted butter
  • 8 whole pepperoncini peppers
  • 0.25 cup pepperoncini brine

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Heat avocado oil in a large cast iron skillet over medium-high heat until it begins to wisp smoke.
  2. Sear the beef for 3 minutes per side until a deep, mahogany crust forms on all surfaces. Remove from heat.
  3. Place the seared roast into the bottom of a 6-quart slow cooker.
  4. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the meat.
  5. Add the whole pepperoncini peppers and pour the brine around the base of the meat. Place the stick of butter directly on top of the roast.
  6. Cover and cook on LOW for 8 hours until the meat is fork-tender and can be easily shredded.