Ingredients: • 1 (2-pound) beef chuck roast • 1 (1-ounce) packet au jus gravy mix • 1 (1-ounce) packet ranch seasoning mix • 1 (16-ounce) jar pickled onions (such as Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips) • 4 cups low-sodium beef stock, or as needed • 1 tablespoon butter, at room temperature • 1 tablespoon all-purpose flour   Cooking utensils: • Slow cooker • Mixing bowl • Forks (for shredding beef) • Measuring cups and spoons • Spoon or spatula   Prep Steps:

Ingredients: • 1 cup canned unsalted diced tomatoes • 1 medium white onion, quartered • 2 cloves garlic • 1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce • 2 tablespoons vegetable oil • 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds) • Kosher salt and freshly ground black pepper • 1 tablespoon chili powder • 1 (8-ounce) sweet potato, peeled and cut into 1/2-inch chunks • 2 cups low-sodium chicken broth • 1 tablespoon pickled jalape