Mississippi Roast

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Ingredients (9)

1 3–4 pounds boneless chuck roast
kosher salt and freshly ground black pepper, to taste
¼–½ cup all-purpose flour, as needed (optional)
3 tablespoons olive oil
½ cup beef broth
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 stick (4 ounces) unsalted butter
8 whole pepperoncini
bread, cooked egg noodles, or potatoes for serving

Step 1
Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
Step 2
In a large skillet pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
Step 3
Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, top with butter, and scatter pepperoncini over and around the roast.
Step 4

Cover the slow cooker and set on low heat for 7 to 8 hours. When ready, shred the meat, mixing with the sauce in the slow cooker, and serve over bread, egg noodles, or potatoes.
Time-saving tip: In a rush? Swap the flour for one 1-ounce package of dry au jus gravy mix and skip the step for browning the meat.