Crock Pot Mississippi Pot Roast

2 servings

1 poundchuck roast

¼ tspsalt

¼ tspblack pepper

½ tbspcanola oil

1 ½ tbspunsalted butter

¼ 1 ouncepacket au jus gravy mix

¼ 1 ouncepacket dry ranch dressing and seasoning mix

1 ¾pepperoncini'splus 1/4 cup pepperoncini juice, if desired for an extra kick

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Salt and pepper the roast on both sides.
Heat the oil in a heavy pan over high heat and sear the roast on all sides, 2 minutes each.
If adding carrots or potatoes place those in the crock pot first. Place the pot roast with any cooking juices in to the crockpot.
Sprinkle over the packet of au jus gravy, ranch seasoning. Add in 6- 8 pepperoncini's (plus juice if using) and place the butter on top of the chuck roast.
Cover and cook on low 7-8 hours or high for 4 hours.
When the meat is finished cooking, shred the beef and serve over mashed potatoes or on sandwiches.