INGREDIENTS
5
lbs chuck roast (cut 2 chunks that would fin in the pot)
3 tbsp
vegetable or canola oil
1
small onion (diced)
1 tbsp
minced garlic
1/2 cup
water
1/2 cup
Pepperoncini juice (from the jar)
3/4 cup
Beef Broth (low sodium)
1 tbsp
Worcestershire sauce
1/2 tsp
salt
1/2 tsp
ground black pepper
1/4 tsp
red pepper flakes
1
packet of dry Ranch Dressing Mix
1
packet of Au Jus Mix
12
Pepperoncinis (whole)
1 stick
unsalted butter (sliced)
8
garlic cloves (whole)
5
bay leaves
2 tbsp
cornstarch
3 tbsp
water