If desired, season the chuck roast with salt and black pepper.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, sear the chuck roast on all sides until browned. This step is optional but adds extra flavor to the roast. Transfer the roast to your slow cooker.

Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chuck roast.

Place the butter on top of the roast.

Add the pepperoncini peppers and pour in the pepperoncini pepper juice over the roast.

Cover the slow cooker with its lid.

Cook the Mississippi Pot Roast on the low setting for 8-10 hours or until the meat is tender and easily shreds with a fork. The long, slow cooking time allows the flavors to meld together beautifully.

Once cooked, carefully remove the chuck roast from the slow cooker.

Use two forks to shred the meat. It should pull apart effortlessly.

Return the shredded meat to the slow cooker and mix it with the flavorful juices and seasonings.

Serve your Mississippi Pot Roast over a bed of creamy mashed potatoes.

Spoon the rich, savory gravy over the roast and potatoes.

Add some buttered corn for sweetness and contrast.

Serve with biscuits or dinner rolls to mop up the delicious gravy.

If you like a little extra tang and heat, garnish with additional pepperoncini peppers.

If you want to balance the richness of the dish with some freshness, serve a side of coleslaw. Its crisp texture and tangy dressing make it a delightful addition to your meal.

Gather your family and friends around the table and savor the irresistible flavors of your homemade Mississippi Pot Roast. It's a comforting and hearty dish that's sure to become a favorite.