Step 1

Season the meat with the salt, paprika, onion powder, and black pepper. Preheat a cast-iron skillet or fire up your Blackstone (or another flat top griddle) and give both sides of the meat a good sear.

Step 2

Preheat your pellet grill to 275°.

Step 3

Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch mix, garlic, carrots, butter, and water.

Step 4

Put the whole shebang on the grill, close the lid, and let it ride.

Step 5

Check the roast every hour or so, and adjust the placement on the grill as needed. You want to avoid hot spots so nothing burns. It shouldn't, but with live fire, you have to pay attention.

Step 6

Continue cooking until the meat reaches 200-205°, and is fork-tender.

Step 7

Serve with mashed potatoes, buttered rice, and/or fresh bread.