- 1/2 c. beef broth
- 1/2 large onion, finely chopped
- 1 packet ranch seasoning
- 3-4 lb. boneless beef chuck roast
- kosher salt
- Freshly ground black pepper
- 1 c. pepperoncini
- 4 tbsp. butter
- Thick sliced bread, for serving
Combine beef broth, Ranch seasoning, and onion in the bowl of a slow cooker and mix until combined. Add beef chuck roast and season with salt and pepper, then add pepperoncini and butter.
Cover and cook on high heat setting for 4 hours or on low for 6 to 8 hours.
Remove meat from slow cooker and transfer to a large bowl. Shred meat with two forks and toss beef with juices from the slow cooker.
Serve warm on toast.