Step 1

Heat a large cast iron skillet to medium-high with enough cooking oil to just coat the bottom. Sear the exterior of the roast until golden brown all over, then place directly into slow cooker.

Step 2

Evenly distribute contents of ranch and au jus seasoning packets over roast. Then place the entire stick of butter and the jar of pepperoncini—including the juice—in the slow cooker as well.

Step 3

Secure the lid and cook on low for 8 hours. (If you need dinner faster, you can cook on high for 4 to 5 hours, or use a pressure cooker and get it done in an hour. However, I think low and slow will yield the best results. And if you don’t have a slow cooker, a dutch oven in a 325°F oven for 8 hours will also get the job done.)

Step 4

After 8 hours, the meat should be fall-apart tender—if it isn’t, cook it a little longer. Use two forks to shred the meat. Once shredded, place back in of the cooking liquid for maximum flavor absorption and serve as you like.