Mississippi Pot Roast

Instructions

1. Season the roast
   Pat the chuck roast dry with paper towels. Season all sides with kosher salt, black pepper, and garlic powder. This creates a flavorful crust when seared.
2. Sear the meat
   Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until nicely browned, about 3-4 minutes per side. This step is optional but adds deeper flavor.
3. Prepare the slow cooker
   Transfer the seared roast to a 6-quart slow cooker. If using, place sliced onions at the bottom of the slow cooker before adding the meat.
4. Add flavor enhancers
   Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Place the stick of butter on top of the roast, then arrange the pepperoncini peppers around the meat. Pour in the pepperoncini brine.
5. Slow cook
   Cover and cook on low for 8 hours, or on high for 4-5 hours, until the meat is extremely tender and easily falls apart when pulled with a fork. The longer cooking time on low heat yields the most tender results.
6. Prepare the roast
   Once done, carefully remove the roast to a serving platter. It will be very tender and may fall apart. Use two large spoons or spatulas for support.
7. Make the gravy
   Skim excess fat from the cooking liquid if desired. Use a slotted spoon to remove the pepperoncini peppers and reserve. Whisk the remaining liquid to incorporate the melted butter and seasonings into a smooth gravy.
8. Serve
   Shred the roast with two forks, removing any remaining fat. Pour some of the gravy over the meat and serve the rest on the side. Garnish with the reserved pepperoncini peppers. Serve hot with mashed potatoes, rice, or on sandwich rolls.