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Wash and sanitize jars, lids, and rings.
Place the lids and rings in a small sauce pan covered with water on low-medium temperature.
To the bottom of each quart jar add ½ teaspoon garlic, 1 teaspoon ranch seasoning, ¼ teaspoon Better than Bouillon, ¼ cup sliced pepperoncini, and 2 tablespoons pepperoncini liquid.
Top with cubed roast pieces and press them in tight.
Top with ¼ cup sliced pepperoncinis.
Wipe the rims of the jars with a wet paper towel.
Put on lid and screw on ring (hand tight).
Follow your pressure canner's instructions on pressure canning.
Process pints for 75 minutes and quarts for 90 minutes.
Let cool on the counter and then store in a cool, dark area of your pantry.