Choose the Right Cut of Meat

• Use a chuck roast for its marbling, which breaks down during cooking to create a tender, juicy roast. Other cuts like brisket or bottom round can work, but chuck is ideal.

Brown the Meat First (Optional but preferred)

• Searing the roast in a hot skillet before placing it in the slow cooker adds extra flavor by caramelizing the surface.

Layer the Flavors

• Place the roast in the cooker and top with:
  • Ranch seasoning for a tangy, creamy base.
  • Au jus gravy mix for savory depth.
  • Butter for richness and moisture.
  • Pepperoncini peppers for a tangy, slightly spicy kick. Add some of the juice for extra flavor.
  • Don't add salt as there is more than enough between the ranch seasoning and gravy mix.

Low and Slow Cooking

• Cook the roast on low heat for 8 hours. Low and slow cooking allows the connective tissues in the meat to break down, ensuring maximum tenderness.

Don’t Add Water

• The roast will release its own juices during cooking, which combine with the butter and seasonings to create a flavorful gravy.