Moist and full of flavor this classic twist of beef pot roast is sure to make your mouth water. Serve the shredded roast over mashed potatoes, noodles or tucked inside a roll!
Sprinkle salt and pepper on both sides of the chuck roast and place in the bottom of a 6 quart or larger slow cooker. If you are really wanting a darker colored roast, you can sear in a frying pan for a few minutes just to help the color.
I occasionally have a roast that won't lay flat and this recipe really needs the roast to lay as flat as possible, so I've previously propped up one side of the roast with a chunk of onion. After placing the roast in the crock surround it with the onions.
I then poured the one cup of the au jus gravy over the chuck roast.
Sprinkle the ranch dressing mix over the chuck roast. It should stick well due to the gravy.
With your stick of butter, cut it into chunks and lay on top of the roast spreading it in various spots.
Lay 4 to 8 peperoncini peppers on top of the roast. Cover and cook on LOW for 8 hours. Check the temperature of the roast to insure it has reached 145 degrees before eating.
You can pulll the pepperoncini before you prepare the roast to eat (feel free to eat them though if you want!). You can shred the roast and serve over noodles, rice or mashed potatoes or carve up as a normal roast. You can scoop up the juices left from the roast to make a delicious gravy as well.