Ingredients:

  • 3.5 lb beef chuck roast
  • 1 packet (1 oz) dry ranch dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 stick (1/2 cup) unsalted butter
  • 7 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 gravy mix evenly over the top of the meat.
  3. Lay the sliced unsalted butter across the surface, scatter the whole pepperoncini peppers around the sides, and pour the brine over the butter.
  4. Cover and cook on Low for 8 hours until the beef is fork-tender.
  5. Remove the roast to a cutting board and shred the beef into thick chunks using two forks.
  6. Return the shredded meat to the pot and let it soak in the buttery juices for 10 minutes before serving.