Ingredients
– 3 pounds Beef Chuck Roast
– 2 tablespoons Keto-Friendly Ranch Seasoning (homemade or store-bought, no added sugars)
– 6–8 Pepperoncini Peppers
– 4 tablespoons Butter (preferably grass-fed)
– 1 cup Beef Broth (no added sugar or homemade)
– Salt and Black Pepper, to taste
– Optional: 1 teaspoon Garlic Powder
Instructions
1. Season and Sear: Season the chuck roast generously with salt and black pepper. In a Dutch oven or heavy pot over medium-high heat, melt the butter and sear the roast on all sides until browned.
2. Add Ingredients: Return the roast to the pot. Sprinkle the ranch seasoning evenly over the top. Add the pepperoncini peppers and pour in the beef broth.
3. Cooking Methods:
– Dutch Oven: Cover and bake at 325°F (163°C) for 4 hours.
– Instant Pot: Cook on manual high pressure for 45 minutes, then allow for natural pressure release.
– Slow Cooker:* Cook on low for 8 hours or high for 4 hours.
4. Shred and Serve: Once the meat is fork-tender, shred it inside the pot and mix with the juices for added flavor. Serve warm.
Notes
– For dairy-free: Replace butter with coconut oil or ghee.
– For homemade ranch: Combine dried dill, parsley, chives, garlic powder, and onion powder.
Tips:
– Searing the meat first boosts flavor significantly.
– Use homemade broth for full ingredient control.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 1g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 14g
- Carbohydrates: 2g
- Protein: 36g
- Cholesterol: 125mg