This Mississippi Pot Roast from @thatdudecancook is slow-cooked to perfection with a tangy and savory blend of ranch seasoning, pepperoncinis, and butter. The fall-apart tender beef is shredded and served on toasted potato rolls for an incredibly flavorful and satisfying sandwich.
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Season the chuck roast liberally on all sides with salt and freshly ground black pepper.
In a large Dutch oven over high heat, add oil and sear the chuck roast until a deep brown crust forms on all sides.
Add the beef stock, the entire packet of ranch powder, pepperoncinis, pepperoncini juice, and butter to the pot.
Cover the Dutch oven and place it in a preheated 300°F (150°C) oven.
Cook for 4 hours, or until the meat is fall-apart tender.
Remove from the oven and let the roast rest for a few minutes.
Using two forks or gloved hands, shred the beef directly in the pot and mix it thoroughly with the cooking liquid.
Serve the shredded beef on toasted potato rolls.
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