Ingredients:

  • 3.5 lb beef chuck roast
  • 1 packet (28g) dry ranch dressing mix
  • 1 packet (30g) au jus gravy mix
  • 0.5 stick (57g) unsalted butter
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine

Instructions:

  1. Place the beef chuck roast in the bottom of the slow cooker.
  2. Sprinkle the ranch dressing mix and au jus mix evenly over the top of the meat.
  3. Place the butter directly on the center of the roast and scatter the pepperoncini peppers around the sides.
  4. Secure the lid and set the slow cooker to LOW. Cook for 8 hours without opening the lid.
  5. Remove the beef to a platter and use shredding forks to pull the meat into chunky ribbons.
  6. Return the shredded meat to the slow cooker and stir into the juices for 10 minutes before serving.