Step 1: Sear the Beef - Heat a skillet over medium-high heat. Meanwhile, season the beef chuck roast with salt and pepper. Once the skillet is hot, add a tablespoon of butter and sear the roast on all sides until browned, about 3-4 minutes per side. This step helps develop a rich, caramelized flavor.

Step 2: Prep the Slow Cooker - Place the seared roast in the slow cooker. Sprinkle the dried onion flakes, dried dill, and garlic powder evenly over the roast. Add the remaining butter, pepperoncini peppers, ranch seasoning mix, and au jus gravy mix to the slow cooker for a flavorful punch.

Step 3: Slow Cook to Perfection - Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4-5 hours. The longer cooking time on low heat allows the flavors to meld together and the beef to become incredibly tender. As the roast cooks, the aroma will fill your kitchen, building anticipation for the mouthwatering meal ahead.

Step 4: Shred and Serve - Once the cooking time is complete, use tongs to carefully transfer the roast to a cutting board. With two forks, shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker and mix it with the flavorful juices. Serve the Low-Carb Mississippi Pot Roast hot, and enjoy the melt-in-your-mouth goodness. Serve it alone or as a filling in lettuce wraps or low-carb tortillas for a satisfying meal.