3 lbs. of chuck roast
A packet of ranch dressing
1 pack of Au Jus blend
6 tablespoons of butter
6-8 hot peppers Cucumber
1 slow cooker lining
Place the roast in a slow cooker.
Sprinkle with ranch dressing and au jus mixture.
Pat butter and pepperoni onto roast.
Pour in half a cup (or more) of cucumber brine.
Close the casing tightly and use a strong clip to keep it closed.
Freeze until ready to use.
Remove the clip, place the liner in a slow cooker and open the liner to fit over the edges.
Cook over LOW heat for 8 hours and shred the roast.