Mississippi Pot Roast Slow Cooker for 7 Servings

Instructions:

1. Pat the 3.5 lbs beef chuck roast completely dry with paper towels. Heat 1 tbsp neutral oil in a skillet over medium-high heat.
2. Sear the beef for 4 mins per side until a dark brown crust develops.
3. Pour 0.25 cup pepperoncini juice into the hot skillet, scraping up the brown bits (fond) with a wooden spoon.
4. Transfer the seared roast and the pan juices into the bottom of the slow cooker.
5. Sprinkle 1 oz Hidden Valley Ranch Dressing Mix and 1 oz au jus gravy mix evenly over the top of the roast.
6. Scatter 8 whole pepperoncini peppers around the meat.
7. Place 4 tbsp unsalted butter (cut into cubes) directly on top of the seasoned roast.
8. Cover and cook on LOW for 8 hours until the meat is tender and falling apart.
9. Use two forks to shred the roast directly in the slow cooker, stirring it into the accumulated juices.
10. Let the shredded meat sit in the warm juices for 10 mins before serving to reabsorb the liquid.