Step 1

Heat the oil in a large, heavy bottomed skillet, such as cast iron and then add the roast and sear on all sides.

Step 2

Place the roast in a 6 quart crockpot and sprinkle on the ranch and au jus seasoning.

Step 3

Slice the butter into 4 pieces and arrange over the pot roast. Top with the peppers and pour the juice from the jar into the bottom of the crockpot.

Step 4

Cover and cook on high for 4 hours or low for 8 hours. Continue cooking until pot roast easily shreds apart with a fork - this may take more or less time depending on how hot your crockpot runs.

Step 5

Remove the pot roast from the slow cooker and shred or slice. Spoon juices from the crockpot over the roast before serving.