Ingredients:
– 2 tablespoons vegetable oil
– 1 (3 to 5 pound) beef chuck, round, or brisket roast
– 1/2 cup beef broth
– 8 whole pepperoncini peppers
– 1/4 cup pepperoncini juice
– 2 tablespoons ranch dressing seasoning
– 1 tablespoon onion powder
– 1/2 cup salted butter
Instructions:
1. Preheat the oven to 350 degrees F. Place a large oven-safe Dutch oven pot over high heat.
2. Add vegetable oil to the pot. Sear the roast until it browns, approximately 3 to 4 minutes per side.
3. Once the roast is seared, remove the pot from heat. Pour in the beef broth, add the whole pepperoncini peppers, pepperoncini juice, and sprinkle the roast with ranch dressing seasoning and onion powder. Place the salted butter on top of the roast.
4. Cover the pot with a lid and transfer it to the preheated 350-degree oven. Allow it to cook for approximately 3 hours or until the meat reaches an internal temperature of 202 degrees F and can be easily shredded using a fork.