Place the roast in a slow cooker liner.
Sprinkle over the ranch mix and the au jus mix.
Place pats of the butter, and the Peperoncino over the roast.
Pour in 1/2 cup (or more) Peperoncino brine. (At this point, you can tightly close the liner, and freeze for up to 3 months.)
Place the liner in a slow cooker, and open up the liner to fit over the edges.
Cook on LOW for 8 hours.
When the roast is falling-apart tender, shred it with two forks in the sauce. Serve.
Nutrition
Calories: 393kcal | Carbohydrates: 2g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 501mg | Potassium: 588mg | Fiber: 1g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 4mg
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