Mississippi Pot Roast

Steps

1. 1Heat a large cast iron skillet oven over medium-high heat.
2. 2While the skillet is heating, pat the chuck roast dry with paper towels. Next, sprinkle half a teaspoon of salt onto one side of the chuck roast.
3. 3Once the skillet is hot, add the avocado oil. Next, place the chuck roast in the skillet salt side down. Sprinkle the remaining salt on the other side of the beef.
4. 4Sear the beef for 6-8 minutes on each side until it has developed a golden brown crust. Remove the beef from the skillet and transfer it to the slow cooker.
5. 5Lower the skillet heat and add 1/4 cup of beef broth to deglaze the pan. Next, add the sliced onions and smashed garlic. Cook for 2-3 minutes.
6. 6Pour the onion and garlic mixture over the beef in the slow cooker.
7. 7Next, sprinkle the dried dill, parsley, and black pepper over the beef. Then, add the bay leaf, Worcestershire sauce and pepperonici peppers.
8. 8Pour the remaining beef broth and pepperoncini juice over the beef. Cover and cook on low for 8-10 hours or on high until 5-6 hours until the beef is fork tender and easy to shred.
9. 9Once tender and finished cooking, remove the beef and peppers from the slow cooker and transfer to a cutting board. Use two forks to gently shred the beef.
10. 10Make the gravy
11. 11Whisk together 1/2 cup of beef broth and 1 tablespoon arrowroot starch until well combined. Pour the mixture into the slow cooker and cook on high for 5-10 more minutes until the gravy begins to thicken.
12. 12Return the beef to the slow cooker and gravy. You can also return the peppers if you like.
13. 13Serve the beef and gravy over mashed potatoes or serve the shredded beef on toasted brioche buns. Enjoy!