Ingredients:

  • 3.5 lb beef chuck roast
  • 1 stick (113g) unsalted butter
  • 1 packet (28g) ranch seasoning mix
  • 1 packet (28g) au jus gravy mix
  • 8 whole peperoncini peppers
  • 2 tbsp peperoncini brine
  • 0.25 cup beef bone broth

Instructions:

  1. Optional: Sear the chuck roast in a large skillet or using the Instant Pot 'Sauté' function for 3–4 minutes per side until a mahogany-colored crust forms.
  2. Place the roast into the cooking vessel (Slow Cooker or Instant Pot). Sprinkle the ranch seasoning and au jus mix evenly over the meat.
  3. Place the whole stick of butter on top of the roast. Add the peperoncini peppers and the 2 tablespoons of brine to the pot.
  4. For Instant Pot: Add 1/4 cup beef bone broth. Seal and cook on High Pressure for 60 minutes, followed by a 15-minute natural pressure release.
  5. For Slow Cooker: Cover and cook on LOW for 8 hours until the collagen has fully broken down.
  6. Transfer the beef to a platter and shred into large chunks using two forks. Skim excess fat from the juices and pour the remaining sauce over the meat.