Ingredients
1 3-lb chuck roast
1 oz ranch dressing mix
1 packet au jois gravy mix
¼ cup butter
¾ cup sliced peperoncini peppers
¾ cup pepperoncini brine from the jar
Directions
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and au jois gravy mixes over pot roast. Top with a butter, place peppers on and around roast, then add brine.
Cover and cook on low for 8 hours.
When meat is fork tender, shred the meat and discard any large fatty pieces.
Serve over mashed potatoes or rice.
Note: A packet of onion soup mix can be used instead of Au Jois gravy mix.