3lb roast (sirloin, chuck, pork, whatever you want!)
2 tbsp oil (to sear the meat)
salt & pepper to taste
1 packet powdered Italian Dressing mix (or Ranch)
1 packet dry onion soup mix
1/2 cup butter (not margarine)
8 pepperoncini peppers
Heat a large skillet on high. Add oil.
Pat the roast dry with paper towel.
Season with salt and pepper.
Sear the roast on all sides.
Transfer meat to slow cooker.
Sprinkle Italian Dressing mix, onion soup mix over the roast.
Top with butter and place the peppers around the roast.
Cover and cook on low for at least 8 hours. (Do not try to speed this up. It will get tough if you cook it on high.)
One hour before serving, use two forks to shred the meat. If you like it spicy, remove the stems from the peppers and shred them into the meat. Cover and continue cooking on low for at least another hour.