DIRECTIONS:
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Place the roast in a slow cooker liner.
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Sprinkle over the ranch mix and the au jus mix.
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Place pats of the butter, and the Peperoncino over the roast.
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Pour in 1/2 cup (or more) Peperoncino brine.
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Tightly close the liner and use a strong clip to keep it shut.
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Freeze until ready to use.
COOKING DIRECTIONS:
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Remove the clip, place the liner in a slow cooker, and open up the liner to fit over the edges.
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Cook on LOW for 8 hours and shred the roast.
