Ingredients:

  • 3.5 lb beef chuck roast
  • 0.5 cup unsalted butter
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 7 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 1 lb baby potatoes
  • 4 large carrots

Instructions:

  1. Pat dry the beef chuck roast using paper towels to remove excess moisture.
  2. Sear the beef in a pan over medium-high heat for 3–5 minutes per side until a deep brown crust forms.
  3. Place the roast in the slow cooker, Instant Pot, or Dutch oven. If using optional vegetables, nestle the halved baby potatoes and chunked carrots around the sides of the beef.
  4. Sprinkle the ranch dressing mix and au jus gravy mix over the top of the roast.
  5. Place chilled butter pats across the roast, scatter the whole pepperoncinis, and pour in the pepperoncini brine.
  6. Cook using one of three methods: Slow Cooker on Low for 8 hours; Instant Pot on Manual/High Pressure for 60 minutes followed by a 15-minute natural release; or Dutch Oven at 300°F (150°C) for 3–4 hours.
  7. Remove the beef to a platter and shred with two forks once it pulls apart with zero resistance.
  8. Stir the remaining pot juices back into the shredded meat until the sauce is velvety.