Instructions
- Season the Chuck Roast generously with salt and pepper.
- Sear the roast in a large skillet over medium-high heat for 2-3 minutes per side, until browned. Remove from skillet and set aside.
- Add the Garlic to the skillet and cook for 1 minute, until fragrant.
- Place the Potatoes, Carrots, and Onion in a slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, combine the Ranch Dressing Mix, Au Jus Gravy Mix, Pepperoncini Peppers with juice, Red Wine, and Beef Broth.
- Pour the Sauce mixture over the roast and vegetables.
- Add the Butter on top.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the roast is very tender.
- Shred the roast with two forks and serve with the vegetables and sauce.
