• Place a 3-4 pound boneless chuck roast to a slow cooker.
• Pour the brine from 1 12-ounce jar of pepperoncini peppers into a large measuring cup or small mixing bowl. Set the jar of pepperoncinis to the side.
• Add the packet of ranch seasoning mix and au jus gravy mix to the brine and whisk until combined. Pour over the chuck roast.
• Top the roast with the sliced pepperoncinis and the sliced stick of butter. If desired, also add a sliced onion.
• Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.
• Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs.
• If desired, finish by stirring in 1⁄2 cup of chopped Italian parsley.

OPTIONAL EXTRA

• Elevate this dish with 1⁄2 cup fresh Italian Parsley and one sliced onion.

SERVING SUGGESTIONS

• Serve over mashed potatoes or pile onto rolls with provolone cheese.

SWAP SUGGESTIONS

• Protein: Swap the beef chuck roast for pork butt or shoulder.