Creating Mississippi Pot Roast is easy if you follow these straightforward steps:

1. Prepare the Roast: Take the beef chuck roast out of its packaging and pat it dry with paper towels. This helps in browning later.

2. Season: Sprinkle salt and pepper generously over the roast.

3. Sear the Meat (Optional): In a large skillet, heat a bit of oil over medium-high heat. Sear the roast on all sides until nicely browned (about 4-5 minutes per side). This step adds extra flavor but isn’t required.

4. Slow Cooker Setup: If using a slow cooker, place the roast in the bottom. If using an oven, preheat it to 275°F (135°C) and place the roast in a Dutch oven.

5. Add Ingredients: Sprinkle the ranch dressing mix and au jus gravy mix over the roast. Pour the pepperoncini peppers and juice on top. Finally, add the unsalted butter in small chunks on top of the roast.

6. Pour in Broth: If you’re using beef broth, pour it around the edges of the roast (not directly on top) to keep the seasoning intact.

7. Cooking: For the slow cooker, cover and cook on low for 6-8 hours until the meat is fork-tender. For the oven method, cover the Dutch oven and cook for about 3-4 hours.

8. Shred the Meat: Once cooked, remove the roast from the cooker or oven and let it rest for a few minutes. Then, shred the meat using two forks, mixing it back into the juices.

9. Serve the Meal: Spoon the delectable sauce over the shredded meat and enjoy!