1-First Step: Prep and Gather Ingredients Take the chuck roast out of the fridge 30-60 minutes ahead to reach room temperature, then pat it dry and season with salt and pepper. Measure out the ranch and au jus packets, butter, pepperoncini with brine, and broth if using the pressure cooker. Chop vegetables like carrots, celery, and onion for the base.

2-Second Step: Sear the Roast Heat oil in a skillet and sear the roast for 2-3 minutes per side to lock in flavor, though you can skip this for quicker prep.

3-Third Step: Assemble in Cooker Layer veggies in the slow cooker, add the roast, sprinkle seasonings, top with butter and pepperoncini, then pour in brine.

4-Fourth Step: Cook Low and Slow Cook on low for 7-8 hours in the slow cooker, or use high pressure for 60 minutes in a pressure cooker with natural release and 1 cup broth. The slow cooker method is best for texture.

5-Fifth Step: Check for Doneness Ensure the meat shreds easily, then adjust seasoning as needed, especially for gluten-free versions.

6-Sixth Step: Shred and Thicken Sauce Shred the roast and thicken the sauce if desired for a glossy finish.

7-Seventh Step: Rest and Strain Sauce Rest the meat for 10-15 minutes, strain and simmer the sauce for the best taste.

8-Final Step: Serve Recombine meat with sauce and serve with sides like potatoes or rice, adding fresh herbs for flair.