3-4 lb chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
5 pepperoncini peppers cut up
Place roast in the slow cooker. (Brown or not)
Sprinkle the top with ranch dressing mix & au jus mix. Place peppers on top of the mixes, and add the butter chunks.
Cook on low for at least 8 hours. (Do not add any liquid.)
When tender and falling apart, while still in the pot, shred with 2 forks & stir well into the juices.
Serve with noodles, rice or mashed potatoes — or on slider buns with cheese.