Place beef in crockpot, top with ranch mix and prick with fork all over to tenderize meat.
Add pepperoncini and ½ of liquid from jar. Add enough broth to barely cover meat.
Cook on low for approximately 4 hours until meat is falling apart.
Remove meat chill liquid separately.
Shred meat and remove fat.
Skim fat from liquid once solidified and strain.
Make a gravy by adding 2T wondra flour to heated liquid and boil away until hot and slightly thickened.
Add shredded meat to heat through and serve. I have peeled and julienned a large parsnip and cooked with the meat. I then removed the “french fry” shaped parsnips and roasted in 400F oven as an additional side.
