Ingredients:
1 - 2 pound beef chuck roast
1 packet au jus gravy
1 packet ranch seasoning
1 - 16- ounce jar pickled onions
4 cups low sodium beef stock, more if needed
1 tbsp. butter, room temperature
1 tbsp. all-purpose flour
Instructions:
Add chuck roast to a slow cooker. Add on top of the roast the au jus packet, ranch seasoning packet. Pour pickled onions over roast.
Cover the slow cooker; cook on High for 4 to 6 hours, or on Low 6 to 8 hours.
Halfway through the cooking process, if you need to add some liquid, add beef stock as needed.
When the roast is impossibly tender and falling apart, remove to shred. Return shredded beef to the liquid.
In a bowl, mash butter with flour to make a paste; stir butter mixture into beef and liquid to thicken gravy. Continue to cook for 30 minutes, uncovered.