3–4 lb beef chuck roast (or rump roast)

1 packet (1 oz) halal-certified ranch seasoning mix

1 packet (1 oz) halal-certified au jus gravy mix

1/2 cup brown sugar, packed

6–8 pepperoncini peppers (optional)

1 cup unsalted beef broth or water

4 tbsp unsalted butter, halal-certified

Freshly ground black pepper, to taste

Salt, optional

Fresh parsley or herbs, for garnish (optional)

Cook Mode Prevent your screen from going dark

Pat the beef roast dry with paper towels. Season lightly with black pepper.
If desired, sear the roast in a hot skillet with a bit of butter until browned on all sides.
Place the roast in the slow cooker.
In a small bowl, mix ranch seasoning, au jus gravy mix, and brown sugar.
Sprinkle the seasoning mixture evenly over the roast.
Add pepperoncini peppers on top and pour beef broth around the roast.
Place butter pieces over the roast.
Cover and cook on low for 7–8 hours, until fork-tender.
Remove the roast, shred with two forks, then return it to the slow cooker to absorb the sauce.
Garnish with fresh parsley and serve warm.

Searing the roast adds depth of flavor but can be skipped.

Chuck roast provides the most tender results.

Add pepperoncini juice for extra tang.

Flavors deepen when made a day ahead.