1/4 cup butter, cubed
8 pepperoncini peppers
2 Tbsp pepperoncini pepper juice
1 pkg ranch dressing mix
1 pkg au jus gravy mix
In a slow cooker add the beef chuck roast. Top with the butter, pepperoncini peppers and their juice, ranch dressing mix, and the au jus gravy mix. Cook on LOW until tender and breaks apart easily, about 8 hours. Remove from the slow cooker and shred. Serve with rice.