1-First, trim any excess fat from the chuck roast and give it a light seasoning with salt and pepper. Gather all your ingredients, including the ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers, to make assembly smooth. Place the roast in your slow cooker or Dutch oven to set the stage for those flavors to meld.

2-Next, sprinkle the ranch and au jus mixes evenly over the meat for even coverage. Add the butter and pepperoncini peppers on top, then cover and let it cook. For crockpot preparation, set it to low heat for 8 hours, and if you want extra veggies, toss in quartered russet potatoes and baby carrots during the final 1 to 2 hours.

3-Once done, remove the roast and shred it with forks before mixing it back into the sauce. The longer slow-cook method typically yields a more tender and flavorful result compared to pressure cooking. For Instant Pot users, add about 1 cup of beef broth along with the other ingredients and cook on high pressure for 1 hour, followed by a natural release.