Ingredients
2 tablespoons vegetable oil or canola oil
3-4 lb. beef chuck roast or rump roast
1- ounce dry ranch seasoning
1 ounce dry au jus gravy mix
1/2 (16 ounce) jar pepperoncini with juice
6 tablespoons butter cut in 1 tablespoon increments
Instructions
Heat oil over medium heat in a heavy skillet or Dutch Oven. Add the chuck roast and sear on both sides.
Place chuck roast in a slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. No other liquid needs to be added. Place butter on top of the roast.
Cover and cook on low for about 8 hours or high for 5 hours. Use two forks to shred the meat.