Ingredients:

2 lbs chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/4 cup unsalted butter
5-6 pepperoncini peppers
1 tablespoon pepperoncini juice
4 cups beef broth
12 oz egg noodles
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Place the chuck roast in your crockpot. Sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
Add the butter, pepperoncini peppers, and pepperoncini juice to the crockpot.
Pour in the beef broth around the roast.
Cover and cook on low for 8 hours, or until the beef is tender and can be easily shredded.
About 30 minutes before serving, cook the egg noodles according to the package directions. Drain and set aside.
Shred the beef in the crockpot using two forks, mixing it with the sauce.
Add the cooked noodles to the crockpot and stir to combine with the beef and sauce.
Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 500 kcal | Servings: 6 servings