Instructions
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Place the chuck roast in the cooking vessel. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncini on top. Pour the pepperoncini juice (or water) along the bottom of the dish (or water).
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INSTANT POT: Pour in additional broth (or water), close the lid, and set to ‘sealing’. Cook on manual (high pressure) for 60 minutes, then natural pressure release for 15 minutes.
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SLOW COOKER: Cover and cook on high for 4-6 hours, or low for 8 hours, or until roast shreds easily.
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OVEN: Cover and cook at 275 degrees for about 4 hours, or until the roast shreds easily.
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Shred and serve in the meat juices with extra pepperoncini, if desired.
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