Step 1

Heat a cast iron skillet over medium-high heat. Once the skillet is hot, add the olive oil and sear the meat for about 5-8 minutes on both sides until browned.

Step 2

Transfer the seared roast into the slow cooker and place the onion slices all around.

Step 3

Sprinkle the roast with the dried ranch dressing mix and brown gravy mix.

Step 4

Top the roast with slices of butter and minced garlic. Then add the pepperoncini juice and beef broth. You can choose to add the pepperoncini peppers now and sprinkle it on top or add them in during the last 1-2 hours of cooking time. I like to add them in later so they don’t get too soft.

Step 5

Cover the slow cooker and then cook on LOW for 8-10 hours until the meat is tender and easily breaks apart. You may also cook on HIGH for 6-8 hours, or until the meat is tender and easily breaks apart.

Step 6

If you want to thicken the gravy, first separate the broth from meat and vegetables. Put the broth into a saucepan over medium heat. In a small ramekin, add 1 tablespoon of cornstarch with 2 tablespoons of cold water. Mix it together until there are no more clumps. Whisk the cornstarch slurry into the gravy. Cook for 5-10 minutes, stirring often, until the gravy reaches desired consistency.

Step 7

Once tender, shred the roast with two forks and mix it into the gravy.

Step 8

Garnish with chopped parsley if desired. Serve over mashed potatoes or rice.