Step 1

Preheat oven to 275°F.

Step 2

Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.

Step 3

Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Remove the beef to a plate.

Step 4

Reduce the heat to medium. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!

Step 5

Return the roast to the pot with the water.

Step 6

Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.

Step 7

Cover tightly with a lid.

Step 8

Bake for 3 hours, or until the roast is fall-apart tender.

Step 9

Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.

Step 10

Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a large slow cooker.

Step 11

In the same pot that you used to brown the beef, add the water (or broth) and cook over medium heat for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour this liquid into the slow cooker with the beef.

Step 12

Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.

Step 13

Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.

Step 14

Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.

Step 15

Set the Instant Pot to "Saute," and add 1 tablespoon of the butter and 2 tablespoons of olive oil. Heat until the oil and butter are hot, but not smoking. Place meat in the pot and sear for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a plate.

Step 16

Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!

Step 17

Return the roast to the pot with the water.

Step 18

Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.

Step 19

Place lid on Instant pot with steam valve closed.

Step 20

Switch Instant Pot setting to "Manual" and set for 60-80 minutes on "HIGH" pressure.

Step 21

Do a natural release for at least 10 minutes, then quick release.

Step 22

Remove roast from pot, shred with two forks, and serve.