1/2cup sliced pepperoncini peppers or more if you like
1cup diced carrots
Fresh cilantro leaves for garnishing
Instructions
Rinse chuck roast and pat dry with paper towels. Season each side of the roast with a little salt and pepper.
In a large nonstick skillet. Melt butter over medium-high heat. Sear the roast in the skillet, about 30 seconds each side.
Transfer the roast into a 6-quart slow cooker with all the remaining butter. Sprinkle ranch dressing mix on top of the roast. Place pepperoncini peppers and carrots on top. Cover and set on low for 8 hours.
Dish and garnish with cilantro. Serve with mashed potatoes. Enjoy!