3-4 lb chuck roast
2 tbsp olive oil
1 tsp salt
1½ tsp black pepper
6 whole pepperoncini peppers or 1 cup sliced
1/4 cup pepperoncini juice
½ cup unsalted butter
1 packet ranch dressing mix
1 packet beefy onion soup mix or Au Jus
Rub oil all over roast then sear on stove top to brown all sides.
Remove from stove and put in crock pot.
Cover and on high for 3-4 hours and on low for 7-8 hours.
Once the roast is fully cooked. Shred with two forks, removing any large pieces of fat.
Serve with potatoes, pasta or rice.
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