Mississippi Pot Roast

Ingredients:

• 2 tbsp olive oil
• 2–3 lb chuck roast
• Salt & pepper (to taste)
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix (or au jus mix)
• ½ cup (1 stick) salted butter
• 8 peperoncini peppers

Instructions:

1. Heat a skillet over high heat and add olive oil.
2. Pat roast dry, season with salt and pepper, and sear both sides 2–3 minutes.
3. Transfer roast to slow cooker. Sprinkle ranch mix and onion soup mix over top.
4. Add butter and peperoncini peppers.
5. Cover and cook on low for 8 hours (don’t open the lid).
6. Shred with forks, remove large fat pieces, and serve