Mississippi Pot Roast

Season the chuck roast generously with salt and pepper on all sides.

Heat olive oil in a large skillet over medium‑high heat and sear the roast for 2–3 minutes per side until a golden‑brown crust forms.

Transfer the seared roast to a crock‑pot, then add the diced onion, beef bone broth, and the pepperoncini peppers with their juice.

Sprinkle the ranch seasoning packet and the au jus seasoning packet evenly over the roast, and place the butter on top.

Cover and cook on LOW for 7–8 hours, or until the beef is fall‑apart tender and easily shreds with a fork.

Using two forks, shred the beef directly in the slow cooker, mixing it with the onions and flavorful juices.

Serve the pot roast over creamy mashed potatoes or egg noodles, spooning extra gravy over the top.