Ingredients:
1 (3-4 pound) chuck roast
1 packet Hidden Valley Ranch dressing mix
1 packet Au Jus gravy mix
1 stick of butter (1/2 cup)
5-6 Pepperoncini peppers (plus a splash of the juice from the jar)
How To Make It:
First, place your chuck roast into the bottom of the slow cooker. You don’t need to add water or broth because the meat releases its own juices!
Next, sprinkle the packet of ranch mix and the packet of au jus mix right on top of the meat. Place your stick of butter on top of the powders, and toss in the pepperoncini peppers around the roast.
Cover and cook on Low for 8 hours. Do not lift the lid!
When the timer is up, take two forks and shred the meat right in the pot. It should fall apart effortlessly. Mix it around in that delicious gravy created by the butter and juices.
Serving & Tips:
I serve this over creamy mashed potatoes, but it is also amazing on sandwich rolls with provolone cheese!
Don’t worry about the peppers—they add flavor but don’t make the roast spicy. Even my kids love this one!
Enjoy!
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