Slowcooked Pot Roast

salt & pepper to taste

1 packet ranch dressing mix

1 packet Au Jus mix

½ cup salted butter 1 stick

8 oz mushrooms (original recipe called for 8 Pepperoncini peppers)

Instructions

• Heat up a large non-stick pan on high.
• Add oil to hot skillet.
• Brown or "sear" the beef quickly
• Remove meat from skillet, Using a paper towel blot  both sides until it is dry.
• Season with a little bit of 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 the meat.

Discard any big fatty pieces.

Serve over mashed potatoes or rice.