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Ingredients
1 (3 lb) Chuck roast
2 Tablespoons 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 a large skillet on high heat, add oil to hot skillet. You want it really hot 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. Allow the roast to cook for about 3-5 minutes per side until it is golden brown. Transfer meat to the crockpot.
Combine packets of dry ranch dressing and onion soup mix and sprinkle 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.
NOTE: Add potatoes to crockpot to absorb some of the saltiness from the packet mix.