Step 1

Preheat oven to 200°F degrees.

Step 2

Season both sides of the chuck roast with salt and pepper

Step 3

Heat 5.5 quart Dutch oven over medium-high heat on the stove.

Step 4

Once hot, add the oil.

Step 5

Sear each side of roast, 2-3 minutes per side; remove from hot burner.

Step 6

Sprinkle the au jus mix on top of roast.

Step 7

Sprinkle the Ranch mix over the top.

Step 8

Add the peppers and cubed butter.

Step 9

Pour the pepper brine from the jar over the roast. (see notes)

Step 10

Cover and bake 8 hours or until the roast reaches 145°F using an instant-read thermometer. (see notes)

Step 11

Remove from the oven, place on a cutting board covered (with foil or similar) and allow to rest for 10 minutes.

Step 12

Shred and serve.