• 1 (3-4 pounds) chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 4-5 pepperoncini peppers

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers and butter on top of the mixes. It’s not necessary to pre-mix. Do not add any water or broth – the meat and butter produce enough liquid during cooking. Cook over low heat for 8 hours. If you would like vegetables (potatoes, carrots, etc), add them about 1-2 hours before the roast is finished cooking. Serve over noodles, rice, or mashed potatoes.

Leftovers work great in a sandwich with toasted swiss cheese or in a quesadilla with monterey jack cheese.