Mississippi Pot Roast: Slow-Cooked Tender Beef

Instructions:

1. Prep the beef. Take the 3.5 lb beef chuck roast out of the fridge 20 minutes early. Note: This helps the meat sear evenly rather than steaming.
2. Heat the pan. Add 2 tbsp high smoke point oil to a large skillet over medium high heat. Cook until the oil shimmers and barely wisps smoke.
3. Sear the roast. Place the beef in the pan. Sear for 4-5 minutes per side until a dark, crusty bark forms.
4. Transfer to pot. Place the seared beef into the bottom of your slow cooker.
5. Layer the flavors. Sprinkle 1 oz ranch seasoning and 1 oz au jus gravy mix directly over the top of the beef.
6. Add the fat. Place the 4 tbsp unsalted butter cubes evenly across the seasoned roast.
7. Bring the heat. Scatter the 10 whole peperoncini peppers around the meat and pour in the 0.25 cup peperoncini brine.
8. The long wait. Cover and cook on LOW for 8 hours. Don't lift the lid, or you'll lose the essential steam.
9. Check tenderness. At 8 hours, the beef should shatter and pull away easily when pressed with a spoon.
10. Shred and serve. Remove the peppers (or leave them!), shred the beef directly in the juices, and stir to emulsify the butter.