Place the roast in a slow cooker.
Sprinkle the top with the ranch dressing mix and Aus jus dressing mix.
Place peppers and the butter on top.
Cover and cook on low heat for 8 hours.
Shred with 2 forks and enjoy!
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
