Instructions
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Place the Beef: Put your roast directly into a slow cooker. There is no need to sear it first unless you want extra color, and you do not need to add water or broth—the meat will release its own juices.
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Season: Sprinkle the dry Au Jus mix and the dry Ranch mix evenly over the top of the meat.
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Slow Cook: Cover and cook on Low for 8 to 10 hours. (Cooking on high for 4–5 hours works in a pinch, but “Low” is the secret to that fall-apart texture).
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Shred and Serve: Once the meat is tender, shred it with two forks directly in the pot so it soaks up all that concentrated gravy.
Pro Tip: If your sister’s version has a bit of a kick, she might be making the “Mississippi” style, which just adds a few pepperoncini peppers and a stick of butter to these same ingredients.
