Ingredients:

3 lb pot roast

1 packet Ranch dressing mix

1 packet Au Jus mix

6 pepperoncini peppers

1 stick unsalted butter

salt and pepper

oil

Directions:

1. Place a large skillet on the stove top on high heat. 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 (drying the meat helps it brown easier.) Season both sides with a little salt and pepper.

3. Add the roast to hot skillet. Allow the roast to cook for about 2-3 minutes (on each side) until it is golden brown. This gives it extra flavor.

4. In a 5 or 6-quart Slow Cooker, place roast in Slow Cooker and sprinkle Ranch dressing mix and Au Jus mix on top.

5. Top with 1 stick of butter and the pepperoncini peppers (not the liquid, no liquid gets added to the Slow Cooker). Cook in the Slow Cooker on low for 6 to 8.

6. Shred the meat and serve with the gravy/juice from Slow Cooker on top. If you prefer, put the drippings through a gravy separator to reduce the fat content. Serve on top of rice, egg noodles, risotto, or mashed potatoes.

Bon Appetit!