A comforting Mississippi classic. Ingredients - 1 (3-lb.) boneless chuck roast, untrimmed and patted dry - 1 1/2 tsp. kosher salt - 1 1/2 tsp. black pepper - 2 Tbsp. olive oil - 1/2 cup (4 oz.) unsalted butter, cut into 1/2-in. pieces - 1 (1-oz.) envelope ranch dressing dip mix - 1 (1.4-oz.) envelope French onion soup mix - 8 whole pepperoncini salad peppers (from 1 [16-oz.] jar) - Mashed potatoes - Chopped fresh flat-leaf parsley Directions 1. Sprinkle roast all over with salt and black pepper. 2. Heat olive oil in a 12-inch cast-iron skillet over high until shimmering. Add roast; cook, turning once halfway through cooking time, until deeply browned on both sides, about 10 minutes. Transfer roast with drippings to a 6-quart slow cooker. 3. Dot roast all over with butter. Sprinkle evenly with ranch dressing mix and onion soup mix. Place pepperoncini peppers over top and around roast. 4. Cover and cook until very tender, about 5 hours on HIGH or 7 hours on LOW. 5. Using 2 forks, shred ...