Crock pot mississippi por roast

Ingredients

• 1 3 lb chuck roast
• 2 tbsp olive oil or vegetable oil
• salt & pepper to taste
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• 1/2 cup salted butter 1 stick
• 8 peperoncini peppers

Instructions

• Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly.
• Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
• Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
• Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
• Top with a stick of butter then place peppers on and around roast.
• Cover and cook on low for 8 hours.

• Take two forks and start shredding the meat. Discard any big fatty pieces.
• Then serve!