POT ROAST: Heat up a large non-stick pan on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. Take a paper towel and make sure you dry both sides of the pot roast. Season both sides with a little bit of pepper and one side with salt. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and Au Jus over pot roast. Top with a stick of butter then place peppers on and around roast. Cover and cook on low for 8 hours. Take two forks and start shredding the meat. Discard any big fatty pieces. Serve over mashed potatoes or rice. MASHED POTATOES: Give each of the potatoes a quick scrub OR peel them. I never peel them because I don't mind the skins and I am lazy. If you need them to cook faster, quarter them. You CAN just put them in your pot whole, but they'll take longer. Cover the potatoes with water and add 1 t of kosher salt (or regular table salt). Cover the pot to bring it to a boil faster. Once boiling, the potatoes will take 15-30 to cook (depending on their size and if you cut them up). Test carefully with a fork or knive for doneness-they should be tender all the way through. Once done, carefully drain (use the lid--careful, it will be heavy and hot!). To mash, use either a masher or a mixer. I like to bury the stick of butter under some potatoes with the lid on for 2-5 minutes to melt it before mashing. Add the milk 1/4-1/2 cup at a time so you don't accidentally make them too runny. Salt and pepper to taste! Cook green beans or other vegetables according to packaged directions. Notes Don’t be scared about the stick of butter. this roast makes its own amazing gravy, so serve it over my favorite mashed potatoes. With just a few simple ingredients, you will find it to be so easy and mouthwatering and the best pot roast ever!