Ingredients:

  • 3 lb beef chuck roast
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 stick (4 oz) unsalted butter
  • 7 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, cut into 2-inch chunks

Instructions:

  1. Place the chuck roast in the bottom of the slow cooker. Nestle the halved potatoes and carrots around the sides of the beef.
  2. Sprinkle the ranch dressing mix and au jus mix evenly over the top of the meat.
  3. Place the sliced butter pats across the surface of the roast.
  4. Scatter the whole pepperoncini peppers on top and drizzle the brine over the butter. Do not stir.
  5. Set the Crockpot to Low for 8 hours. The roast is done when it reaches an internal temperature of 205°F (96°C) or shreds effortlessly with a fork.
  6. Remove the roast to a cutting board and use two forks to shred the meat.