Instructions:
- Pat the chuck roast thoroughly dry using paper towels. (Optional but recommended: Sear the roast on all sides in hot oil until deeply browned; drain excess fat.)
- In a small bowl, gently combine the Dry Ranch Mix and the Dry Au Jus Mix.
- Place the roast into the slow cooker or Dutch oven. Sprinkle the combined dry seasoning mix evenly over the top of the roast.
- Arrange the butter pats evenly over the seasoned roast. Scatter the pepperoncini peppers around the meat. Pour about 1/4 cup (60ml) of the pepperoncini brine over everything. Do not add extra liquid.
- Cover and cook on LOW for 6–8 hours (Slow Cooker), or cover tightly and bake at 300°F (150°C) for 3.5–4 hours (Oven), until the meat shreds easily.
- Carefully remove the roast from the liquid and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes.
- Use two forks to shred the meat completely. Skim any excess fat off the top of the cooking liquid remaining in the pot.
- Toss the shredded beef with a few ladles of the rich cooking liquid until the meat is moist and flavourful. Serve immediately over mashed potatoes or with a side of tangy slaw.