Crock Pot Mississippi Pot Roast

• 3 lbs chuck roast
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• salt (to taste)
• pepper (to taste)
• 1 ounce ranch dressing mix
• 1 ounce dry onion soup mix
• 1/2 cup salted butter
• 8 pepperoncini peppers

1. Heat up a large skillet on high.
2. Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
3. Take a paper towel and make sure you dry both sides of the pot roast.
4. Season with a little bit of salt and pepper.
5. Once the skillet is nice and hot, add the roast.
6. Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
7. Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
8. Transfer meat to slow cooker.
9. Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
10. Top with a stick of butter and place peppers on and around roast.
11. Cover and cook on low for 8 hours.
12. Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
13. Serve with mashed potatoes.

chuck roast, olive oil, salt, pepper, onion soup, butter, pepperoncini peppers

Taken from www.food.com/recipe/crock-pot-mississippi-pot-roast-535424 (may not work)