Ingredients
3–4 lb (1.4–1.8 kg) beef chuck roast
1 jar (about 12 oz / 340 g) pepperoncini peppers, sliced or whole
½ cup pepperoncini juice
½ cup beef broth
4 tbsp butter, cubed
1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
1 packet au jus gravy mix (or 1 tbsp beef bouillon + 1 tbsp onion powder)
3–4 cloves garlic, minced
1 tsp black pepper
Instructions
Place the chuck roast in a slow cooker.
Sprinkle the ranch seasoning and au jus mix over the roast.
Add the garlic and black pepper.
Scatter pepperoncini peppers around and on top of the meat.
Place butter cubes over the roast.
Mix the pepperoncini juice and beef broth, then pour over everything.
Cover and cook:
Low: 8–10 hours, or
High: 4–6 hours
Shred the beef with two forks and mix it into the juices before serving.
Serve with
Mashed potatoes
Rice
Egg noodles
Sandwich rolls
Because I can’t know the exact recipe from the image alone, this is the closest match based on the visible ingredients and preparation style.