Mississippi Pot Roast Slow Cooked for 8 Hours

Instructions:

1. Pat the 3.5 lbs Beef Chuck Roast completely dry with paper towels. Season with 0.5 tsp Kosher Salt and 1 tsp Cracked Black Pepper.
2. Heat 2 tbsp Neutral Oil in a large skillet over medium high heat until it begins to shimmer. Place the beef in the pan and sear for 4-5 minutes per side until a dark, crusty bark forms.
3. Transfer the seared roast into the slow cooker. Sprinkle the 1 packet of Ranch Dressing Mix and 1 packet of Au Jus Gravy Mix directly over the top of the meat. Pour the 0.25 cup Pepperoncini Brine around the sides of the roast, being careful not to wash the seasoning off the top.
4. Place the 0.5 cup Unsalted Butter (whole stick) right in the center of the roast on top of the powders. Scatter the 7 Whole Pepperoncini Peppers around the beef. Cover the pot with the lid and set it to LOW.
5. Cook on LOW for 8 hours. Do not open the lid during the process, as this releases the steam necessary for the collagen breakdown. You will know it is ready when the meat separates easily with the slight pressure of a spoon.
6. Remove the peppers and set them aside if you prefer a smoother texture. Use two forks to shred the beef into large chunks, allowing them to soak in the juices for 10 minutes before serving. The pan drippings make a base that rivals any Beef Gravy Recipe you have tried before.