Ingredients

• 3½-4 lbs chuck roast
• 1 jar pepperoncinis (capped, kepp juice)
• 1 8 oz. can tomato sauce (keep jar for water)
• 1 oz. packet ranch seasoning
• 1 oz. packet au jus
• 1 oz. packet beef stew seasoning
• 4 carrots (split and segmented)
• 1 yellow onion (diced)

Instructions

1. Preheat oven to 375°F.
2. Season roast generously with salt and pepper on all sides. Let sit for 6 minutes.
3. Put oil in dutch oven on med-high, sear roast, approx. 3 minutes per side.
4. Remove roast and set to side. Reduce heat to medium.
5. Add onions and carrots. Cook until onions are translucent.
6. Add all seasoning packets. Stir to combine.
7. Add tomato sauce. Stir to combine.
8. Fill tomato sauce can with water and add to dutch oven. Stir to combine.
9. Add roast to dutch oven.
10. Put dutch oven in oven and cook for 3½-4½ hours.