Ingredients:

  • 3-4 lb (1.3-1.8 kg) Chuck Roast
  • 1 packet (1 oz or 28g) Ranch Dressing Mix
  • 1 packet (1 oz or 28g) Au Jus Gravy Mix
  • 1/2 cup (120 ml) Pepperoncini Peppers, with juice
  • 1/2 cup (1 stick or 113g) Unsalted Butter, cut into pats
  • Optional: 1 teaspoon garlic powder
  • Optional: 1 teaspoon onion powder

Instructions:

  1. Place the chuck roast in the slow cooker.
  2. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. If using, sprinkle garlic powder and onion powder evenly over the roast.
  3. Arrange the pepperoncini peppers around the roast.
  4. Place the butter pats on top of the roast.
  5. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The roast should be fork-tender.
  6. Shred the roast with two forks directly in the slow cooker. Serve hot with pan juices.