Ingredients:

  • 4 lbs beef chuck roast, heavy marbling
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 0.5 cup unsalted butter
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini juice
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 3 large carrots, cut into 2-inch chunks

Instructions:

  1. Pat the 4 lbs beef chuck roast dry with paper towels. Note: Moisture on the surface prevents a good sear.
  2. Heat a skillet over high heat and brown the beef for 3-4 minutes per side until a dark, crusty bark forms.
  3. Place the 1.5 lbs quartered Yukon Gold potatoes and 3 large carrots at the bottom of the slow cooker. Note: This creates a rack for the meat and helps the veggies cook faster.
  4. Place the seared roast directly on top of the vegetables.
  5. Sprinkle the 1 oz ranch seasoning and 1 oz au jus gravy mix evenly over the meat.
  6. Pour the 2 tbsp pepperoncini juice into the bottom of the pot, avoiding washing the seasoning off the meat.
  7. Place the 8 whole pepperoncini peppers around the roast and top the meat with the 0.5 cup unsalted butter.
  8. Cover and cook on low for 8 hours until the beef shreds effortlessly with a fork.
  9. Remove the beef and let it sit on a platter for 10 minutes. Note: This allows the juices to redistribute so the meat stays moist.
  10. Shred the beef into large chunks and return to the pot, stirring gently until the sauce becomes glossy and coats everything.