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Ingredients:
Ingredients:
3 - 4 pounds boneless chuck roast
Kosher salt & freshly ground black pepper, to taste
1/4 - 1/2 cup all-purpose flour, as needed
3 tablespoons olive oil
1/2 cup beef broth
1 packet (1 ounce) Hidden Valley original ranch seasoning, salad dressing & recipe mix packet
1 stick (4 ounces) unsalted butter
8 whole pepperoncini
Directions:
Directions:
Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
In a large skillet pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, top with butter, and scatter pepperoncini over and around the roast.
Cover the slow cooker and set on low heat for 7 to 8 hours. When ready, shred the meat, mixing with the sauce in the slow cooker, and serve over bread, egg noodles, or potatoes.
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