Instructions
Place chuck roast in the bottom of a slow cooker.
Sprinkle ranch seasoning and au jus mix evenly over the top.
Add the stick of butter right on top of the roast.
Place pepperoncini peppers around the meat and add a little of the juice if you want extra tang.
Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until roast is fall-apart tender.
Shred meat with two forks, mix with the juices, and serve over mashed potatoes, rice, or with crusty bread.
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