Mississippi Roast (Crock Pot Recipe)

Season the 4 pound Chuck Roast by rubbing it all over with 2 teaspoons salt and 1 teaspoon ground black pepper.
Heat 2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat. Sear each side of the roast for about 2 minutes per side or until it forms a nice, brown crust. Searing your meat adds flavor and helps lock in juices but is optional; you can skip to step 2 if you're short on time.
Place the chuck roast in the bottom of the crock pot.
Sprinkle 1 ounce Ranch Dressing Mix and 1 ounce Au Jus Gravy Mix evenly over the roast.
Place ½ cup salted butter on top of the roast. Scatter the 6 pepperoncini peppers around and on top of the roast. If you want a spicier dish, you can also add ¼ cup pepperoncini pepper juice.
Optional Water: If you prefer pot roast to have more liquid, add ½ cup water around the sides of the roast.
Cover the crock pot and cook on high heat for 4 to 5 hours or low heat for 8 hours (preferred). The roast should be tender and easily shredded apart with a fork when it’s done.
Transfer the roast from the crock pot to a cutting board, and shred it with two forks or slice it against the grain. A cutting board with a juice groove works best.
Return the shredded or sliced meat back to the crock pot to soak up the juices for a few minutes before serving.