Pepperoncini-Ranch Crusted Chuck Roast

Preheat your slow cooker on 'Low'.

Thoroughly pat the roast dry with paper towels and create a pocket in its top by cutting horizontally about two-thirds of the way through.

Stuff the butter, pepperoncini peppers, ranch dressing mix, and au jus mix into the pocket.

Place the stuffed roast into the slow cooker.

Cook for 8 hours on 'Low' without removing the lid.

Once cooked, remove the roast from the slow cooker and let it rest for about 10 minutes before slicing.

Serve and enjoy!