Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp neutral oil
  • 0.5 tsp coarse black pepper
  • 1 packet (28g) dry au jus gravy mix
  • 1 packet (28g) dry ranch seasoning mix
  • 0.5 cup unsalted butter, sliced into pats
  • 10 whole pepperoncini peppers
  • 3 tbsp pepperoncini brine
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes bone-dry with paper towels to ensure a proper sear.
  2. Heat oil in a large skillet over medium-high heat. Sear beef in batches until a dark crust forms on at least two sides, then transfer to the slow cooker.
  3. Sprinkle the au jus mix and ranch seasoning evenly over the beef. Do not stir.
  4. Layer the butter pats and whole pepperoncinis on top, then pour the brine around the edges.
  5. Cover and cook on Low for 6 to 8 hours until the beef is fork-tender.
  6. Optional: Mix cornstarch and water to create a slurry. Stir into the pot 30 minutes before serving to thicken the gravy.