Place the roast in a crock pot.
Cut butter into squares and place on the roast.
Next, pour 1 packet of ranch mix and 1 packet of au jus mix on top of the butter and beef.
Add 6-10 pepperoncini and ½ cup of the juice from the pepperoncini to the slow cooker.
Cook on low for 8 hours.
When it is cooked I remove about ½ cup of the sauce and discard.
Then shred the beef. For easy shredding, try these shredding claws.
Serving: 6g | Calories: 506kcal | Carbohydrates: 3g | Protein: 44g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 661mg | Potassium: 765mg | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 5mg