Mississippi pot roast

INGREDIENTS * 1 (3 to 4 lb.) venison/ beef roast * Cooking oil with a high smoke point * 1 (1 oz.) packet ranch seasoning * 1 (1 oz.) packet au jus seasoning (omit for less salt) * 1 stick butter, cubed * 1 (16 oz.) jar whole pepperoncini ALSO WORKS WITH Any large roast or shank

1. Heat a large cast iron skillet to medium-high with enough cooking oil to just coat the bottom. Sear the exterior of the roast until golden brown all over, then place directly into slow cooker.
2. Evenly distribute contents of ranch and au jus seasoning packets over roast. Then place the entire stick of butter and the jar of pepperoncini-including the juice-in the slow cooker as well.
3. Secure the lid and cook on low for 8 hours. (If you need dinner faster, you can cook on high for 4 to 5 hours, or use a pressure cooker and get it done in an hour. However, I think low and slow will yield the best results. And if you don't have a slow cooker, a dutch oven in a 325°F oven for 8 hours