Preheat the Crockpot

Set your crockpot to the HIGH heat setting and allow it to warm up while preparing the roast.

Season the Roast

Place the chuck roast directly into the heated crockpot. Sprinkle garlic salt and seasoned pepper generously over both sides of the meat.

Add the Butter and Seasonings

Melt the stick of butter in the microwave, then pour the melted butter evenly over the roast in the crockpot.

Sprinkle the Mixes

Evenly sprinkle the brown gravy mix over the roast, followed by the ranch dressing mix.

Add Banana Peppers

Place the rinsed and dried banana peppers around the roast inside the crockpot. They add a tangy layer of flavor without making the dish spicy.

Slow Cook the Roast

Cover the crockpot with its lid and cook the roast on HIGH for 4 to 5 hours. Then, reduce the heat to LOW and cook for an additional 4 hours, allowing the meat to become extremely tender.

Baste and Continue Cooking

During cooking, ladle the juices from the bottom over the top of the roast occasionally to keep it moist and flavorful.

Remove and Skim the Juices

Once fully cooked, ladle the excess juices into a separate container and refrigerate them briefly until the fat rises to the top. Spoon off the fat and discard it.

Final Simmer and Shred

Remove the banana peppers from the crockpot. Return the defatted juice to the crockpot. Turn the heat back to HIGH, then slice or shred the roast in the juices.

Slice and Return Peppers

Slice the banana peppers open, remove the seeds, then add them back into the crockpot with the shredded roast. Stir gently to mix and set the crockpot to warm until ready to serve.