One 2 1/2-to-3-pound piece boneless beef chuck roast (about 2 inches thick)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups low-sodium beef broth
One 1-ounce packet ranch seasoning mix, such as Hidden Valley
1/2 cup sliced pepperoncini
Mashed potatoes, for serving
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