- 2 lbs Chuck Roast
- 1 (1 oz) packet Ranch Dressing Mix
- 1 (1.1 oz) packet Dry Onion Soup Mix
- 1/2 (16 oz) jar Whole Pepperoncini
- 4 Russet Potatoes
- 4 T Olive Oil
- Dash Of Salt
- 4 T Butter
Place roast in crock pot.
Cover with ranch and onion mixes.
Add pepperoncini, including the juice from the bottle.
Turn on low 8-10 hours.
Cut potatoes in half, length-wise.
Cover all sides of potatoes with oil and place face-down on cookie sheet pouring a generous amount of oil under each potato.*
Sprinkle tops of potatoes with salt.
Place in oven and set oven on time-bake** to cook at 400 degrees for 30 minutes, with the end time set for when you want to eat.
Put roast on cutting board to cool slightly.
Strain juice in crock pot into a pan on the stove.
Cook juices until it is reduced—about 5 min.
While cooking, cut roast against the grain every 3 inches or so.
Shred meat into bite-sized pieces.
Place on a serving dish.
Add pepperoncini from strained juices if you wish.
Add reduced juice over top of all.
Place meat, potatoes, butter, salt and pepper on table and let everyone top their own potato.
*NOTE: Because you cover the potatoes with oil and place them cut-side down, they, surprisingly, don't oxidize and turn grey while they sit for hours.