Crock Pot Mississippi Pot Roast in 8 Hours Slow-Cooked Tender

Instructions:

1. Pat the beef chuck roast completely dry with paper towels.
2. Heat avocado oil in your cast iron skillet over medium high heat until it starts to shimmer.
3. Sear the beef for 4–5 minutes per side. Cook until a deep, mahogany colored crust forms on all large surfaces.
4. Transfer the seared roast directly into your slow cooker insert.
5. Sprinkle the ranch dressing mix and au jus gravy mix evenly across the top of the hot beef.
6. Place the stick of unsalted butter (0.5 cup) directly on top of the seasoning.
7. Scatter the 8 whole pepperoncini peppers around the meat and pour in the 2 tbsp of brine.
8. Cover the pot and set to LOW for 8 hours. Wait until the meat is fork tender and yields easily when poked.
9. Shred the meat into large, chunky sections using two forks.
10. Stir the shredded meat back into the juices. Rest for 5 minutes until the gravy is fully emulsified.