Ingredients
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix (1 oz.)
1 packet au jus gravy mix (1 oz.)
1/2 cup butter (1 stick)
10-12 jarred pepperoncini peppers – or more if you prefer extra (I do!)
Olive Oil – if following oven method
Beef Broth – if following instant pot method or oven method
Directions – Slow Cooker
Place the chuck roast into a 6-quart slow cooker.
Sprinkle au jus mix and ranch mix on top of the roast.
Place peppers on top of the dry mixes and set the butter on top of the roast. (Do not add any liquid.)
Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fall-apart tender.
Shred the roast using two forks. Remove fatty pieces. Toss the meat in with the juices.
Directions – Instant Pot
Cut the roast into 3-4 pieces.
Add all the meat to the Instant Pot, plus 1 cup of beef broth.
Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then add the butter on top of the roast.
Close the lid, ensure the valve is on “sealing”, press the “manual” button, and set the timer to cook for 60 minutes on high pressure.
Let the pressure release naturally for 15 minutes then quick release the rest.
Shred the roast using two forks. Remove fatty pieces. Toss the meat in with the juices.
Directions – Oven
Preheat your oven to 275°F and move the rack to the middle position.
In a Dutch oven, add 2 Tbsp. olive oil and heat over medium-high.
Sear the roast on all sides until nicely browned. If you don’t own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.
Take the pot off the heat and let it cool down for a couple minutes, then pour in the ¼ cup beef broth.
Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
Cover and roast for 3-4 hours or until it’s fall-apart tender.
Shred the roast using two forks and remove fatty pieces. Toss the meat in with the juices.
