The peppers do not make this
dish hot, it just makes it more flavorful. This type of
pepper is more vinegary than spicy. I would not skip them
because they really put this dish over the top. I served
baked parmesan risotto, but it would also be good over
mashed potatoes or egg noodles.
3 lb pot roast (I used a Chuck Roast)
1 packet Ranch dressing mix
1 packet Au Jus mix
6 pepperoncini peppers (optional – but is the key
1 stick unsalted butter
In a 5 or 6-quart
slow cooker, place roast in slow cooker and sprinkle Ranch
dressing mix and Au Jus mix on top.
Top with 1 stick of butter and the pepperoncini peppers (not
the liquid…NO liquid gets added to the slow cooker). Cook in
the slow cooker on low for 6 to 8 hours (mine was done in 5
because my slow cooker cooks hot).
Shred the meat and serve with the gravy/juice from slow
cooker on top. If you prefer, put the drippings through a
gravy separator to reduce the fat content.