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1/2 cup beef broth
8 whole pepperoncinis
1/4 cup pepperoncini juices
2 tablespoons dry ranch seasoning
1 tablespoon onion powder
1/2 cup salted butter
Instructions
Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
Once seared, remove from heat and pour in beef broth, pepperoncinis, pepperoncini juices, and sprinkle roast with ranch dressing mix and onion powder. Add butter on top of roast.
Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
Notes
SLOW COOKER INSTRUCTIONS: Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS
: Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Once seared, add in liquids, pepperoncini, seasonings, and butter. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
