Mississippi Pot Roast

Ingredients
1 (3-5 pounds) chuck roast
1 package Au Jus gravy mix
1 package dry Ranch dressing mix
5-6 whole pepperoncini peppers
1 ½ cup (1 stick) butter
2 Tablespoons fresh parsley chopped
Directions
•Place the chuck roast in a large crockpot.
•Sprinkle the au jus mix and ranch mix evenly over the roast. Top with pepperoncini peppers and stick of butter. Cover.
•Cook on low for 8 hours or until roast is fork tender. Using 2 forks, shred the meat. Remove meat and pepperoncini to a platter. Whisk all the cooking liquids together and spoon over the meat. Sprinkle meat with chopped parsley and serve.