Ingredients:

  • 3.5 lb beef chuck roast
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp vegetable oil
  • 1 stick unsalted butter
  • 1 packet ranch dressing seasoning mix
  • 1 packet au jus gravy mix
  • 7 whole pepperoncini peppers
  • 2 tbsp pepperoncini juice

Instructions:

  1. Pat the beef dry with paper towels. Note: Moisture on the surface prevents a good sear
  2. Season the meat generously with 1 tsp salt and 1 tsp pepper.
  3. Heat vegetable oil in a cast iron skillet over medium high heat.
  4. Sear the roast for 3-5 minutes per side until a deep mahogany crust forms.
  5. Transfer the seared beef to a slow cooker.
  6. Top the meat with butter pats, ranch seasoning, and au jus mix.
  7. Nestle the 7 whole pepperoncinis around the sides of the roast and pour in the 2 tbsp of juice.
  8. Cover and cook on Low for 8 hours until the meat yields easily to a fork.
  9. Remove the beef to a platter and shred into large chunks using two forks.
  10. Return the shredded meat to the slow cooker and let it soak in the juices for 10 minutes before serving.