Ingredients:

3 lb chuck roast

2 tbsp olive oil

salt & pepper to taste

1 packet ranch dressing mix

1 packet au jus mix

½ cup salted butter 1 stick

8 pepperoncini peppers

Directions:

1. Heat up a large non-stick pan on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly.

2. Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of pepper.

3. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

4. Transfer meat to Slow cooker. Sprinkle packets of dry ranch dressing and Au Jus over pot roast.

5. Top with a stick of butter then place peppers on and around roast. Cover and cook on low for 8 hours. Take two forks and start shredding the meat.

6. Discard any big fatty pieces. Serve over mashed potatoes or rice.

Bon Appetit!