Mississippi Pot Roast Recipe for 8 Servings

Instructions:

1. Pat the beef chuck roast completely dry with paper towels. Heat a large skillet over medium-high heat with the neutral oil.
2. Once the oil is shimmering, sear the roast for 4–5 minutes per side until a dark, mahogany-colored crust forms via the Maillard reaction.
3. Transfer the seared roast into the slow cooker. Sprinkle the dry Ranch dressing mix and the Au Jus gravy mix evenly over the top of the meat.
4. Place the stick of unsalted butter on top of the seasoned roast. Scatter the whole pepperoncinis around the meat and pour the brine into the bottom of the pot.
5. Cover and cook on low for 8 hours (or until the collagen has fully converted to gelatin and meat is fork-tender). Shred the beef and mix with the rendered gravy before serving.