Step 1

Trim the roast, then evenly and generously sprinkle with salt and pepper on all sides.

Step 2

To a large skillet (cast iron or stainless steel recommended), add the olive oil, beef, and sear on all sides over medium-high heat until browned, about 2 minutes per side or as necessary.

Step 3

Transfer the beef to an 8-quart slow cooker or similar sized, evenly sprinkle the onion soup mix, and the Ranch seasoning mix over the top of the beef.

Step 4

Slowly drizzle the pepperoncini pepper juice over the top, and then evenly sprinkle the pepperocini peppers.

Step 5

Evenly add and stagger the butter, around the meat, and on top of it. Note - Do not add any additional liquid as the roast will . make more as it cooks.

Step 6

Cover with a lid and cook for 4 to 5 hours on high OR 8 to 10 hours on low. Tip - Do not open the lid, stare at your Mississippi pot roast wondering what it’s doing, allow all the steam to escape; and repeat every hour. It will just slow the cooking time and process down, and doesn’t do anything positive for the final result of the roast. Leave it alone and watch it through the glass lid that your slow cooker likely has.

Step 7

Cook until done* (See Notes).

Step 8

Allow meat to rest at least 10 minutes before slicing, optionally garnishing with parsley, and serving. Meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.