I know a bunch of you guys are already familiar with it but I just had it for the first time last night. Dayum it was good. Super easy too. The only thing I might do next time is skim off a *little* bit of the fat before shredding the meat and adding it back to the pot. It was really buttery. And the flavor that the pepperoncini give it is most excellent.
- 1 (4 pound) beef chuck roast
- 1/4 cup butter
- 5 pepperoncini peppers
- 1 (1 ounce) packet ranch dressing mix
- 1 (1 ounce) packet dry au jus mix
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.