Ingredients:

  • 3.5 lb beef chuck roast
  • 12 oz jarred pepperoncini peppers with 0.5 cup brine
  • 1 packet (28g) dry ranch seasoning mix
  • 1 packet (28g) au jus gravy mix
  • 0.25 cup unsalted butter, sliced into pats
  • 8 hoagie rolls
  • 8 slices provolone cheese

Instructions:

  1. Place the beef chuck roast into the bottom of a 6-quart or larger slow cooker. Do not add water or oil.
  2. Sprinkle the dry ranch seasoning and au jus mix directly over the meat. Pour in the 12oz of pepperoncini peppers and 1/2 cup of the brine. Top with butter pats if using.
  3. Cover and cook on Low for 8 hours until the beef is tender and shreds easily with a fork.
  4. Remove the roast from the cooker and shred with two forks. Return the shredded meat to the juices in the crock pot and let sit on the Warm setting for 15 minutes.
  5. Serve the shredded beef on hoagie rolls topped with provolone cheese, using extra brine for dipping if desired.