Mississippi Pot Roast: Cooked for 8 Hours

Instructions:

1. Remove the 3.5 lbs Beef Chuck Roast from the packaging and pat it dry with paper towels.
2. Place the meat in the center of the slow cooker liner.
3. Sprinkle the dry ranch seasoning and the au jus mix evenly over the top of the roast without rubbing it in.
4. Place the 0.5 cup unsalted butter directly on top of the seasoned meat.
5. Scatter the 8 whole pepperoncini peppers around the roast and pour in the 2 tablespoons of brine from the jar.
6. Cover and cook on LOW for 8 hours until the meat is fork-tender and the connective tissues have fully melted into gelatin.
7. Turn off the heat and let the roast sit undisturbed for 15 minutes.
8. Shred the meat with two large forks and stir to emulsify the butter and juices into a glossy gravy.