Sweet Baby Jesus Slow Cooker Roast Beef

My mother used to cook the hell out of roast beef, so it was never one of my favorites.  Oh, she might have cooked it properly, but she didn't know how to slice it, so it ALWAYS came out dry and unforgivably unappealing.  So when I saw the following recipe for easy roast beef, of course I had my doubts.  No way could roast beef ever be that juicy good.  Color me wrong!  This roast beef is perfect...SBJ perfect.  Not only because it's amazingly flavorful, but it's sooooooo easy (even Joe can make it).  

Recipe:
Your favorite cut of meat for a roast - I prefer a nice tri-tip.
1 stick of salted butter, halved
1 packet of Au Jus dry gravy mix
1 packet of Hidden Valley Ranch dressing mix
5-6 whole pepperoncinis

Depending on the size of the roast, you may want to cut it into larger chunks (I usually halve the tri-tip).  You can keep the fat on the meat or slice it off and toss it in the slow cooker - either way you'll get the deliciousness that comes from cooking fat in butter.

Arrange the beef in the slow cooker.  Sprinkle in the dry mixes, then toss in the butter pieces.  Load the pepperoncinis around the edges and tucked into the spaces between the meat chunks.  Put the lid on and turn the cooker on low for 8 hours.

That's it.  I swear.  No liquids, no veggies (roast them separately or make a batch of instant mashed potatoes), no kidding.  About 10 minutes before you're ready to eat, take the meat out and place on a platter.  Cover with foil and let it rest for a few minutes.  When you're ready for it, simply pull it apart with a fork...you can try to slice it if you want to, but it really will just fall apart.