Mississippi Pot Roast

Steps

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1. 1
   Prepare the chuck roast by lightly coating it with neutral oil and generously seasoning all sides with kosher salt and black pepper.
   ▶ ≈1:09
2. 2
   Heat a Dutch oven until very hot, then sear the beef on all sides until deeply browned and caramelized.
   ▶ ≈1:34
3. 3
   Remove the beef and add sliced onions and sliced jalapeños to the pot.
   ▶ ≈2:18
4. 4
   Return the beef to the pot, then add the ranch seasoning packet, au jus seasoning packet, pepperoncini peppers, and a whole stick of butter. Cover with the lid.
   ▶ ≈2:40
5. 5
   Place in a 350°F oven for 3.5 to 4 hours until the beef is tender and shreds easily. (Alternatively: slow cooker on low for 8 hours or high for 5-6 hours; pressure cooker for 1 hour with natural release.)
   ▶ ≈3:19
6. 6
   Peel and cut Yukon Gold potatoes into similar-sized pieces, place in cold water, bring to a boil, then reduce heat to a simmer until a knife slides through easily.
   ▶ ≈3:55
7. 7
   When potatoes and garlic are tender, drain thoroughly and return to the pot, shaking gently over low heat for a minute to evaporate surface moisture, then transfer to a bowl.
   ▶ ≈4:41
8. 8
   Press the potatoes and garlic through a potato ricer to create a smooth, lump-free texture.
   ▶ ≈5:26
9. 9
   In a small pot, melt butter and stir in heavy cream, then combine with the riced potatoes, mixing until smooth and creamy. Season generously with salt and black or white pepper to taste.
   ▶ ≈5:59
10. 10
    Plate the creamy mashed potatoes and top with the shredded beef and cooking liquid, garnished with pepperoncini peppers.
    ▶ ≈6:45