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I'm going to do this in the dutch oven out on the grill this weekend. We are supposed to hit 111°f here in SoCal so we will be cooking as much as possible outside. I plan on giving the chuck a high heat grilling before I chop it up and place it in the DO. Side of mash tators with the tators cooked on the grill
Ingredients
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
4-5 pepperoncini peppers
Instructions
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

Notes
Do not add any water or broth to this! It will make enough liquid as it cooks.
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