Ingredients
Method
Layer Vegetables in Slow Cooker
- Place the thick onion wedges, baby carrots, halved potatoes, and smashed garlic cloves at the bottom of a 6-quart or larger slow cooker. Pour the 1/2 cup of beef bone broth around the vegetables.
Season & Top the Beef Chuck Roast
- Pat the beef chuck roast completely dry with paper towels. Place the roast directly on top of the bed of vegetables in the slow cooker.
- Sprinkle the packet of dry ranch seasoning mix and dry au jus gravy mix evenly across the top of the beef.
- Arrange the slices of real butter evenly over the seasoned beef, then scatter the whole pepperoncini peppers around the top and splash in 2 tablespoons of pepperoncini brine.
Slow Cook to Fall-Apart Tenderness
- Cover securely with the slow cooker lid and cook on LOW for 8 hours (or on HIGH for 5 to 6 hours). Resist opening the lid during cooking to ensure steady heat and moisture retention.
- The beef is ready when it is fork-tender and shreds effortlessly with zero resistance.
Shred Beef & Serve with Pan Gravy
- Transfer the tender beef to a carving platter and gently shred into large succulent chunks using two forks, discarding any excess rendered fat pockets.
- Skim excess fat from the surface of the slow cooker juices. Spoon the luscious pan drippings and pepperoncini juices generously over the shredded beef, carrots, and potatoes. Garnish with chopped fresh parsley and serve hot!