Ingredients

The following ingredients have 4 Servings
  • 3 pounds chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus mix
  • 6 tablespoons butter
  • 6-8 pepperoncini (pickled hot peppers)

Instruction

  • Place the roast in a slow cooker liner.
  • Sprinkle over the ranch mix and the au jus mix.
  • Place pats of the butter, and the Peperoncino over the roast.
  • Pour in 1/2 cup (or more) Peperoncino brine. (At this point, you can tightly close the liner, and freeze for up to 3 months.)
  • Place the liner in a slow cooker, and open up the liner to fit over the edges.
  • Cook on LOW for 8 hours.
  • When the roast is falling-apart tender, shred it with two forks in the sauce. Serve.