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Preheat oven to 200°F degrees.
Season both sides of the chuck roast with salt and pepper
Heat 5.5 quart Dutch oven over medium-high heat on the stove.
Once hot, add the oil.
Sear each side of roast, 2-3 minutes per side; remove from hot burner.
Sprinkle the au jus mix on top of roast.
Sprinkle the Ranch mix over the top.
Add the peppers and cubed butter.
Pour the pepper brine from the jar over the roast. (see notes)
Cover and bake 8 hours or until the roast reaches 145°F using an instant-read thermometer. (see notes)
Remove from the oven, place on a cutting board covered (with foil or similar) and allow to rest for 10 minutes.
Shred and serve.