Mississippi Pot Roast

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  4 lbs Beef Chuck Roast
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  1.1 oz Au Jus Seasoning, Dry Packet
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  1 oz 1 (1 ounce) packet ranch seasoning
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  6 tbsp Butter
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  10 Peperoncini, Pickled, Drained(90g)
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  0.5 cup ½ cup pepperoncini juice

Instructions

1. 1Pat the beef chuck roast dry with paper towels and place it in a large heavy-bottomed pot or Dutch oven. Season all sides evenly with the au jus seasoning packet and the ranch seasoning packet.
2. 2Heat the pot over medium-high heat and sear the roast on all sides for 3–4 minutes per side, until deeply browned and caramelized.
3. 3Reduce heat to medium-low. Top the roast with the salted butter, peperoncini peppers, and pepperoncini juice, then cover the pot. Cook for 2.5–3 hours over medium-low heat, stirring the liquid around the roast every 45 minutes, until the beef shreds easily with a fork and internal temperature reaches 190°F.
4. 4Transfer the roast to a cutting board and let rest for 10 minutes, then shred or pull apart into bite-sized pieces, discarding any large fat deposits. Strain the cooking liquid through a fine-mesh sieve into a separate container, pressing the peppers to extract liquid.
5. 5Divide the shredded beef evenly into 8 airtight containers while still warm. Pour the strained cooking liquid (about ¾ cup per container) over each portion. Seal and refrigerate.
6. 6To serve, reheat each container in the microwave for 2–3 minutes at 50% power, stirring halfway through, until internal temperature reaches 165°F. Alternatively, reheat gently in a skillet over medium heat for 4–5 minutes, stirring occasionally, until heated through.