This is the most delicious, moist, tasty beef I have ever made. It is so simple to make and could easily be done in the crock pot.  I got the inspiration from my girl Katie over at The Perks and I put a little twist, just cause I never leave anything alone!

chuck roast (mine was 2.5lbs)

3 T butter

2 T olive oil

1/2 packet ranch dressing

1T Good Seasons Italian dressing powder

2 large onions, sliced

1 can beef broth

1 cup water

1 T soy sauce

8 oz jar peperoncini with juice

Place butter & oil in large Dutch oven, stir in dressing powder and sear beef apx 5-7 mins on each side. Get a nice brown caramelized sear.

Remove meat, set aside to rest, add onions and soften.

Add beef back to pot and add broth, water and peperoncini to pot. Set on low and cook ALL day. I cooked mine on super low for 6 hrs.

I did my meat the day before we wanted to eat it, I would advise you to do the same. If you will allow meat to sit overnight in the fridge all the fat (there’s a TON of it) will rise to the top, solidify and you can scrap it all off. Reheat and shred with 2 forks. 

I served mine with toasted onion rolls, topped with Swiss cheese and the peperoncini.

No joke this was DELISH!!!!!!

I will be making this again.

Ta-Ta for now- Mama Bird