Mississippi Pot Roast

Browning (may omit this step if pushed for time)
2 Heat the olive oil in a heavy skillet - cast iron is best.
4 Mix the salt and pepper and press into the meat.
6 Add the meat to the hot skillet and brown on all sides - about 3 minutes per side.
Slow Cooker
10 Add the roast to the slow cooker.
12 Sprinkle with the onion soup mix and Ranch.
14 Top with the stick of butter.
16 Add the peppers.
18 Cover and cook on low for 8 to 10 hours.
20 About an hour before serving shred the meat with 2 forks and remove any chunks of fat.
22 Serve over grits, rice, noodles, mashed potatoes, biscuits, bread, or just in a bowl!
Insta-pot
26 Add all ingredients plus 1/2 cup water to your insta-pot. Set it for 30 minutes.
Oven
30 Spray a roasting pan or dutch oven with nonstick spray.
32 Preheat the oven to 325F
34 Heat a high smoke point oil (peanut oil or light vegetable oil) in a heavy dutch oven over medium-high heat.
36 Sear the roast on all sides, about 3 minutes per side.
37 Sprinkle the dry Ranch dressing mix and packet of au jus mix over the roast.
38 Add the butter and peppers.
39 Put the cover on and bake for 3 hours.
40 Shred, cover, and then bake another hour.
41 Add the ingredients as in the instructions for the slow cooker.