In a small bowl, combine beef broth, brine from peppers, ranch seasoning mix and chopped onion. Stir until combined. Pour over roast. Season with salt and pepper.
Place butter slices and peppers on top of roast.
Cover. Cook 4 hours on high or 6-8 hours on low.
Remove roast from slow cooker and transfer to a large plate. Shred meat with two forks, removing any large fatty pieces. Add juice from slow cooker to keep meat from drying out.
Refrigeratre leftovers.
Notes
1. Brown the roast before placing in slow cooker. I rarely do this and the dish still tastes great. 2. If you need to reduce the sodium, use low sodium broth, unsalted butter and delete the kosher salt. 3. Make a gravy from the cooking liquid by skimming the fat, whisking in a cornstarch slurry and cooking until liquid has thickened. 4. Leftovers are awesome on sandwiches and quesadillas. 5. Nutritional information is provided as a reference only. We recommend verifying the information with your favorite nutritional guide.Recipe adapted from Laurie's Life - https://lseo.blogspot.com/2010/11/something-good-to-eat.html