Mississippi Pot Roast

Ingredients

• 4 lb boneless beef chuck roast
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 packet (1 oz) ranch dressing mix
• 1 packet (1 oz) au jus gravy mix
• 1 stick (8 tablespoons) unsalted butter
• 10 whole pepperoncini peppers
• 1/3 cup pepperoncini brine
• 1/2 cup beef broth

Before you cook

• Pat the roast dry and season it with the salt and pepper.
• Measure the pepperoncini and their brine out of the jar.

Steps

1. Heat the oil in a large skillet over medium-high heat until it smokes lightly.
2. Sear the roast for 4 minutes per side until a dark crust forms all over.
3. Set the roast in a slow cooker and pour the beef broth and pepperoncini brine around it.
4. Sprinkle the ranch mix and the au jus mix evenly over the top of the meat.
5. Set the stick of butter on top of the roast and scatter the pepperoncini around it.
6. Cover and cook on low for 8 hours, without lifting the lid, until the beef shreds under a fork.
7. Pull the beef apart in the pot with two forks and stir it through the buttery juices.
8. Taste the sauce for salt and let the shredded beef sit in it for 10 minutes before serving over mashed potatoes or rice.