2 tablespoons olive oil

3–4 pounds beef chuck roast

12 pepperoncini peppers + ¼ cup juice from the jar

1 (1 ounce) packet au jus gravy mix

1 (1 ounce) packet ranch seasoning mix (Hidden Valley recommended)

½ cup unsalted butter (1 stick), cut into pieces

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Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides for about 3-4 minutes per side until browned.
Transfer to Slow Cooker: Once the roast is seared, transfer it to the slow cooker.
Season the Roast: Sprinkle the au jus gravy mix and ranch seasoning mix over the roast.
Add Pepperoncini Peppers: Add the pepperoncini peppers and pour the juice over the roast.
Add Butter: Place the pieces of butter on top of the roast.
Cook: Cover and cook on low for 8 hours, or until the roast is tender and easily shreds with a fork.
Shred and Serve: Shred the roast with two forks, mix with the sauce, and serve with your favorite sides or on a sandwich roll.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave or on the stovetop, adding broth or water if necessary to keep the sauce moist.

Variations: Add vegetables like carrots, potatoes, or onions to the slow cooker for a one-pot meal.