Direction

1. In the bottom of the slow cooker, whisk together the water, beef bouillon and Worcestershire sauce until smooth (or close to smooth).
2. Place the chuck roast in the middle and surround it with the pepperoncini, onion and garlic.
3. Sprinkle the ranch seasoning on top of the roast. No need to massage in, just sprinkle it and go. Top the roast with the cubed butter pieces.
4. Place the lid on and set for 8 hours on low or 4 hours on high. Depending on the size of your roast, this could take a little more or a little less. You'll know it is done when you can easily shred off a piece with your fork.
5. Remove roast and set aside on a cutting board.
6. Ladle out 1/4 cup of the liquid and whish with cornstarch. Return this slurry back to the slow cooker and whisk in until it starts to thicken. Keep on the warm setting.
7. Shred the beef and then return to sauce to coat.
8. Serve over mashed potatoes, rice or egg noodles.
9. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.