World's Most Amazing Pot Roast

Diane Feinauer

For those who like a little spice in their life...

3 lb. chuck roast

2 Tbsp. olive oil

salt and pepper to taste

1 packet Au Jus mix

1 stick salted butter

8 Pepperoncini peppers (increasing peppers dramatically increases spice)

Heat up a large non-stick pan on high. Add oil to hot skillet. You want it really hot to brown or "sear" the beef quickly. Take a paper towel and 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. Allow the roast to cook for about 2-3 minutes until it is golden brown. 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 Au Jus 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 meat. Discard any big fatty pieces. Serve over mashed potatoes, riced cauliflower, rice, or Sams Club cous-cous and grain packets.