Ingredients:

  • 3.5 lb beef chuck roast
  • 113g unsalted butter
  • 28g dry ranch dressing mix
  • 28g au jus gravy mix
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine

Instructions:

  1. Optional: Sear the beef chuck roast in a large skillet over high heat for 3-4 minutes per side until a mahogany crust forms.
  2. Place the beef chuck roast into the insert of a 6-quart slow cooker.
  3. Sprinkle the dry ranch dressing mix and the au jus gravy mix evenly over the top of the roast.
  4. Place the stick of unsalted butter on top of the seasoned roast and scatter the pepperoncini peppers and brine around the meat.
  5. Cover and cook on LOW for 8 hours. Do not lift the lid during the cooking process to ensure the collagen breaks down properly.
  6. Once tender, shred the beef with two forks and stir to incorporate the emulsified butter and juices into a glossy sauce.