This easy slow cooker recipe results in a very tasty tender roast.

Servings: 6 to 8
1 boneless chuck roast, brisket, top or bottom round roast. 3 to 4 lbs.
1 ½ teaspoons ground black pepper
3 tbsp. olive oil
12 pepperoncini
5 tbsp. Ranch Dressing or make the dressing with the following ingredients.
2 tsp. apple cider vinegar
½ tsp. dried dill
1 tsp. buttermilk

2 tsp. Kosher salt
¼ cup flour
4 tbsp. butter

2 tbsp. mayonnaise
¼ tsp sweet paprika

Ranch Dressing Recipe: Combine the mayonnaise, vinegar, dill and paprika in a small bowl. Wisk this mixture until emulsified. Then add buttermilk and Wisk again. Set this aside.
Next rub the roast with salt and pepper and then roll in the flour making sure to get a good coating. In a large skillet heat the oil until shimmering. Brown the roast in the pan on all sides to create a crust. Then place the roast in the bottom of the slow cooker pot. Add the butter and pepperoncini to the roast. Pour your ranch dressing over the meat. Cover and set the temperature to low. Cook undisturbed for 6 to 8 hours or until you can easily shred the meat with a fork. Serve the meat and gravy over noodles or potatoes. It is also tasty over bread as an open face sandwich.