1-First, trim any excess fat from your 3-4 pound chuck roast to keep things lean, then gather the ranch mix, au jus mix, butter, and pepperoncini. Place the chuck roast right into the slow cooker for an easy setup. Next, sprinkle the ranch and au jus seasoning packets evenly over the meat to lock in those flavors from the start.

2-Then, add the 1/4 cup of butter and 4-5 pepperoncini peppers on and around the roast so they infuse everything as it cooks. Cover the slow cooker and set it to low for 8 hours no need to add water or broth since the roast will create its own juices. If you want to amp it up, throw in quartered russet potatoes and baby carrots during the last 1-2 hours for a fuller dish.

3-Once it’s done, the meat should be tender enough to shred easily, which you can do right in the cooker. Serve it hot over rice, noodles, or mashed potatoes, and feel free to tweak for your diet, like keeping it low-carb with veggies on the side. For more ideas on comforting breads to pair with it, check out our guide to easy banana bread recipes that go great with savory meals.