Place the chuck roast in the cooking vessel. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncinis on top. Pour the pepperoncini juice (or water) along the bottom of the dish (or water).
INSTANT POT: Pour in additional broth (or water), close lid and set to 'sealing'. Cook on manual (high pressure) for 60 minutes, then natural pressure release for 15 minutes.
SLOW COOKER: Cover and cook on high 4-6 hours, or low 8 hours, or until roast shreds easily.
OVEN: Cover and cook at 275 degrees for about 4 hours, or until roast shreds easily.
Shred and serve in the meat juices with extra pepperocinis, if desired.
To thicken broth/drippings, add a cornstarch slurry (1 part cornstarch to 1 part cold water, mixed) to simmering broth in 1 - 2 tablespoon increments until desired consistency is reached.Calories are automatically generated. For best results calculate based on your exact ingredients.
Mississippi Pot Roast https://www.mamalovesfood.com/mississippi-pot-roast/