Mississippi Pot Roast

OVEN INSTRUCTIONS

1. Preheat the oven to 275°F. Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
2. Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place the meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Remove the beef to a plate.
3. Reduce the heat to medium. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
4. Return the roast to the pot with the water. Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast.
5. Arrange pepperoncini around the roast. Cover tightly with a lid.
6. Bake for 3 hours, or until the roast is fall-apart tender.

SLOW COOKER INSTRUCTIONS

1. Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
2. Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a large slow cooker.
3. In the same pot that you used to brown the beef, add the water (or broth) and cook over medium heat for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour this liquid into the slow cooker with the beef.
4. Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
5. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.

INSTANT POT INSTRUCTIONS

1. Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
2. Set the Instant Pot to "Saute," and add 1 tablespoon of the butter and 2 tablespoons of olive oil. Heat until the oil and butter are hot, but not smoking. Place meat in the pot and sear for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a plate.
3. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
4. Return the roast to the pot with the water.
5. Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
6. Place lid on Instant pot with steam valve closed.
7. Switch Instant Pot setting to "Manual" and set for 60-80 minutes on "HIGH" pressure.
8. Do a natural release for at least 10 minutes, then quick release.
9. Remove roast from pot, shred with two forks, and serve.