Ultra-tender beef cooked with ranch, au jus, butter, and tangy pepperoncini for effortless comfort.
# What You'll Need:
→ Beef
01 - 1 (3 to 4 lb) chuck roast
→ Seasonings & Sauces
02 - 1 packet (1 oz) ranch seasoning mix, gluten-free if required
03 - 1 packet (1 oz) au jus gravy mix, gluten-free if required
04 - ½ teaspoon freshly ground black pepper
→ Condiments & Fats
05 - ½ cup (1 stick) unsalted butter
→ Vegetables
06 - 8 to 10 whole pepperoncini peppers with 2 tablespoons brine
# Directions:
01 - Pat the chuck roast dry using paper towels and transfer it to the slow cooker base.
02 - Evenly distribute the ranch seasoning mix and au jus gravy mix over the surface of the beef.
03 - Sprinkle freshly ground black pepper over the beef and seasonings.
04 - Place whole pepperoncini peppers around and atop the roast; drizzle with 2 tablespoons of pepperoncini brine.
05 - Set the entire stick of unsalted butter directly on top of the roast.
06 - Cover the slow cooker and cook on LOW for 8 hours until the beef is tender and easily shred with a fork.
07 - Using two forks, shred the beef within the slow cooker, mixing it thoroughly with the cooking juices and peppers.
08 - Serve the shredded beef hot over mashed potatoes, rice, or sandwich rolls.
