- 2 ½ - 3 lbs beef chuck roast
- 2 tablespoons butter, softened
- 1 packet of au jus gravy mix
- 1 packet of ranch seasoning
- 1 teaspoon fine salt
- 1 cup beef broth
- ¼ cup peperoncini juice - from the jar of peperoncinis
- 12 oz jar whole peperoncinis
- Sliced provolone cheese
- Hoagie buns
- Add butter to pan and sear chuck roast on both sides.
- Transfer chuck roast to crock pot. Add ranch and aujus packets, salt, beef broth, peperoncinis and juices.
- Cook on low for 8 hours.
- Shred roast with two forks.
- Add beef with a few peperoncinis to a hoagie bun and add provolone cheese on top.