Ingredients :
- 1 boneless beef chuck roast
- 1 cup whole pepperoncini peppers and ½ cup of juice from jar, plus more for serving
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix or brown gravy mix
- 1 stick butter cut into large pieces
Directions :
- Place beef in slow cooker. Top with 1 cup pepperoncini peppers and ½ cup pepperoncini juice. Sprinkle au jus gravy mix and ranch dressing mix over beef and peppers. Top with butter pieces.
- Cover slow cooker and cook on low until meat is fork-tender, about 5 to 8 hours.
- Remove the beef to a rimmed baking sheet and shred with 2 forks, discarding any gristle, large pieces of fat, and pepperoncini. Serve on top of mashed potatoes or as sandwiches, garnishing with pepperoncini as desired.
