1/2jarpepperoncini peppersabout 10 peppers and ½ cup juice
Slow cooker method:
Place the chuck roast in a 6 quart slow cooker.
Sprinkle with ranch and au jus packets.
Top with pieces of butter, peppers and juice.
Cover and cook on LOW for 8 hours or until tender and falls apart with a fork.
Preheat oven to 300°F.
Place the chuck roast in a large baking dish or roasting pan. Top with remaining ingredients.
Cover baking dish tightly with foil and bake for about 1 hour per pound, or until easily shredded with a fork.
The butter is completely optional. You can leave it out and save some calories, but it enriches the gravy.
I don’t recommend leaving out the peppers since they add flavor and the vinegar from the brine helps to tenderize and balance the richness. They're not spicy at all once they’ve cooked for several hours – all that’s left is a little “zip” or “zest.”
If you’re concerned about spice, try it with just the pepperoncini juice.
If you don’t want to use a slow cooker, this roast can just as easily be made in the oven. Place the ingredients in large oven-safe baking dish or roasting pan and cover tightly with foil. Bake at 300°F for about 1 hour per pound.