Mississippi Pot Roast

Step 1

PREP BEEF: Remove beef from packaging and pat all over with a paper towel to thoroughly dry. We don't need to season the meat here because there is so much salt in the seasoning mixes!

Step 2

CHAR BEEF: See Note Warm 2 tablespoons of olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, load in the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don't skip this step-- we are adding layers of flavor here. Once the beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker. Reduce heat to low and pour 1/2 cup pepperoncini brine into the Dutch oven. Stir and scrape off any browned bits left behind (loads of flavor!), and then scrape every bit into the slow cooker.

Step 3

SEASON: In the slow cooker, sprinkle the entire packages of ranch and au jus seasoning mixes right over the beef.

Step 4

FINISH: Add the 4 tablespoons butter (cut into 1 tablespoon pieces) and 10-12 pepperoncini peppers. No need to add any extra liquid beyond this.

Step 5

COOK: Cover and cook on LOW for 7-9 hours or until beef is very tender and succulent. Alternatively, cook on high for 5-7 hours. (we don't find the beef as tender when cooked on high, but it works.)

Step 6

SHRED: Use tongs to remove the roast to a plate. Shred with two forks, discarding any fatty bits, and then return shredded meat to the liquid. Mix through. Serve the pot roast over mashed potatoes or pile onto rolls and top with Provolone cheese. (Note 3)