Ingredients:
3 lbs beef chuck roast, trimmed of excess fat
1 packet (1 oz) au jus gravy mix
1 packet (1 oz) ranch seasoning mix
1/4 cup butter, sliced
4 pepperoncini peppers, whole or sliced
1/4 cup pepperoncini brine (the juice from the jar of peppers)
4 cups beef broth
10-16 oz dried wide egg noodles
Olive oil
Chopped fresh parsley, for garnish (optional)
