Servings: 8

1 (3-4 pounds) chuck roast 1 (3 to 4 pounds) chuck roast
1 packet ranch dressing mix 1 packet ranch dressing mix
1 packet au jus gravy mix 1 packet au jus gravy mix
1/4 cup butter ¼ cup butter
Optional, 4-5 pepperoncini peppers (original uses this) Optional, 4 to 5 pepperoncini peppers (original uses this)

I cut the big white middle fat piece out of the roast.
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers, if using, on top of the mixes, and add the butter. Do not add any liquid.
Cook on low heat. Original recipe is for 8 hours, but I found 4.5 hours was plenty with a 1.6 lb. roast.
Using two forks, shred the roast into the buttery sauce. It looks like a lot of sauce (and is!), but it will all disappear into the meat, somehow.
Serve with pasta or mashed potatoes, or as taco filling. I have also eaten it with spaghetti squash.
Great for reheating. x