Ingredients:

3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat

1 packet au jus mix, (1 oz), or brown gravy mix

1 packet ranch mix, (1 oz)

1/4 cup unsalted butter

8-10 pepperoncini peppers

Directions:

1. Preheat oven to 350°F (175°C).

2. Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

3. Add the pepperoncini peppers, ranch mix, au jus mix, butter, and ¾ cup of water. Bring to a simmer and cover.

4. Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.

Bon Appetit!