Mississippi Pot Roast

• 1 (3 pound) chuck roast
• 6 oz of pepperoncini
• 6 oz pepperoncini juice
• ½ cup unsalted butter
• 1 (1 ounce) packet au jus gravy mix
• 1 (0.4 oz) package buttermilk ranch dressing mix
• salt and ground black pepper to taste

Directions:

1. Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Cover and cook on Low until roast is fork-tender, about 8 hours.
2. Remove chuck from slow cooker; shred with 2 forks and serve.