Ingredients

• 3–4 lb boneless beef chuck roast

• ½ cup beef stock (use 1 cup if you prefer extra sauce for gravy)

• 1 packet ranch seasoning mix

• 1 packet au jus mix

• ½ cup juice from a pepperoncini jar

• ¼–½ cup sliced pepperoncini peppers (adjust to taste)

• ¼ cup unsalted butter

• Black pepper, to taste

Directions

1. Set crockpot to low for 8 hours or high for 4–5 hours.

2. Place the chuck roast into the crockpot.

3. Top with beef stock, ranch seasoning, au jus mix, pepperoncini juice, sliced pepperoncini, butter, and black pepper.

4. Cook until the roast is fork-tender and easily shredded.

5. Shred with two forks and serve hot.

Serving Suggestions

• Over mashed potatoes, rice, or buttered noodles

• Open-face sandwich style over toasted garlic bread

Gravy Tip

For more sauce:

1. Remove the roast from the crockpot.

2. Increase the liquid to 1 cup stock.

3. Turn crockpot to high and whisk in a slurry (1 part cornstarch or flour to 2 parts water).

4. Simmer until the gravy thickens, stirring occasionally.