Step 1

Preheat your oven to 350°F (150°C).

Step 2

Season the chuck roast generously with onion powder, salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat.

Step 3

Add the roast to the pot and sear it on all sides until nicely browned, about 4-5 minutes per side. This helps lock in the flavor. Once browned, remove the roast from the pot and set it aside.

Step 4

In the same pot, add the chopped onion , and carrots, Sauté until softened, about 3-4 minutes. Add Garlic and saute for additional minute. Stir in the tomato paste and cook for another minute.

Step 5

Pour in the red wine (if using) or some of the beef broth. Scrape the bottom of the pot to release all the browned bits (that’s where a lot of flavor is). Let the liquid reduce slightly, about 2 minutes.

Step 6

Add the seared roast back into the pot. Pour in the remaining beef broth, ranch seasoning, Au jus, Worcestershire sauce, peperoncini peppers, onion powder, garlic powder, smoked paprika, and salt and pepper to taste if needed.

Step 7

Ensure the liquid comes halfway up the roast. If not, add more broth or water as needed. Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.

Step 8

Check on the roast halfway through to make sure there’s enough liquid. Add more broth or water if needed.

Step 9

Let the roast rest for 10 minutes before shredding or slicing it. Serve with the carrots, potatoes, and a ladle of the flavorful sauce from the pot.

Step 10

If you’d like a thicker sauce, remove the roast and vegetables from the pot. Place the pot over medium heat and let the liquid reduce. You can also whisk in a slurry made of 1 tablespoon cornstarch and 1 tablespoon water for a thicker gravy.