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mixonitup
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Add the sliced onion to the bottom of a slow cooker.
Season the beef with the fajita seasoning on all sides and place on top of the sliced onion.
Top the roast with the ranch seasoning, pickled jalapeño with some of the juice, and the optional butter.
Cover and cook on low for 8-10 hours until the beef easily shreds with a fork.
Transfer the beef to a bowl and shred before adding back to the remaining juices along with some fresh cilantro and lime wedges (if you plan to make tacos or Tex-Mex dishes). Set the slow cooker to its keep warm function and let the beef rest for 30-60 minutes before serving, if possible.