3-5lb Chuck roast
1 envelope AuJus gravy mix
1 envelope Ranch dressing mix
6-8 pepperoncinis
1/2 cup pepperoncini juice - optional
8 oz cream cheese - cubed

1. Place roast in the bottom of a 6 quart slow cooker.
2. Sprinkle gravy and ranch mixes on top.
3. Place pepperoncinis around roast.
4. If desired, pout juice around outside as well.
5. Cook on low for 8 hours.
6. Shred beef with two forks.
7. Stir in cream cheese until melted.
8. Serve on buns, over mashed potatoes or on it own.

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