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INGREDIENTS:
Avocado oil
3-4 lb. chuck beef roast
1 packet ranch seasoning (or 1 T. of ranch seasoning)
1 packet of Au Jus gravy mix
2 T. brown sugar
½ -1 stick of salted butter
8-10 Pepperoncini peppers
2-3 T. Pepperoncini juice from the jar
1 large yellow onion, peeled and sliced
2 T. minced garlic or 4-6 fresh garlic cloves, chopped
4 cups beef broth or broth made from beef buillon

DIRECTIONS:

Add 1-2 T avocado or vegetable oil to large dutch oven (I use heavy duty ceramic pot) or use crockpot.
Dry roast with paper towels and sear all sides of the roast in the oil to brown and roast looks caramelized
Remove roast and set aside. Add a little more oil, if needed, and add sliced onions and saute til translucent. Add garlic and saute one more minute. Add beef broth, Au Jus gravy mix, ranch seasoning mix, pepperoncinis and juice. Add roast back into the pot and top with the butter.
Cover with lid and place in oven to roast for 1 ½- 2 hours, or until roast is very fork tender and falls apart easily.

Serve over freshly made mashed potatoes (see my video on how to make the best mashed potatoes). Serve with my roasted carrots, creamed corn, or fresh green beans for the best homemade meal ever!

Note: If using a large roast , such as 6-8 lbs, just double the seasoning ingredients.

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