Ingredients:

For the Pot Roast:

• 3–4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 packet ranch seasoning mix (about 1 oz)
• 1 packet au jus gravy mix (about 1 oz)
• 1/2 cup unsalted butter (1 stick)
• 4–5 pepperoncini peppers
• 1/4 cup juice from the pepperoncini jar
• 1/2 cup beef broth

For the Mashed Potatoes:

• 3 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1 cup heavy cream (or milk)
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned (2–3 minutes per side). Transfer the roast to a slow cooker.
• Sprinkle the ranch seasoning and au jus mix evenly over the roast. Add the butter on top, followed by the pepperoncini peppers and their juice. Pour in the beef broth.
• Cover and cook on low for 8 hours (or high for 4–5 hours), until the roast is fork-tender and easily shreds.About 30 minutes before serving, boil the cubed potatoes in salted water until tender (about 15–20 minutes). Drain and return to the pot.
• Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
• Remove the roast from the slow cooker and shred with two forks. Stir the shredded beef back into the juices in the slow cooker for extra flavor.

• Spoon a generous portion of mashed potatoes onto each plate. Top with the shredded Mississippi pot roast and a drizzle of the savory juices.