Ingredients:

  • 4 lbs beef chuck roast, well-marbled
  • 1 oz packet Hidden Valley Ranch Seasoning and Salad Dressing Mix
  • 1 oz packet Au Jus Gravy Mix
  • 113g unsalted butter (one stick)
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 2 tbsp high-smoke point oil (canola or avocado oil)

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Heat oil in a large cast iron skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a deep, golden-brown crust forms.
  2. Place the seared roast into the bottom of a 6-quart slow cooker. Pour the 2 tablespoons of pepperoncini brine directly over the meat.
  3. Evenly sprinkle the ranch seasoning mix and the au jus mix over the top of the roast. Do not stir.
  4. Place the whole stick of butter directly on top of the seasoned roast and scatter the pepperoncini peppers around the butter.
  5. Cover and cook on Low for 8 hours. Avoid opening the lid during the process to maintain consistent steam and temperature.
  6. Once the meat is fork-tender, remove the lid. Use two forks to shred the beef into large chunks, allowing it to soak up the juices and butter in the pot before serving.