Mississippi Pot Roast

1: Preheat oven to 300 F.

2: Pat dry beef chuck and season with black pepper; sear in olive oil until sides are caramelized.

3: Pour Peperoncini juice over the beef and sprinkle au jus and ranch; add butter and pepperoncini and pour beef stock; cover and roast for about 3 hours until super tender; shred it with forks.

4: Peel and cube potatoes; boil in salted water until fork tender; run them through a sieve for extra smoothness; add butter, cream, milk, horseradish and salt, melting it all on the stove.

5: To serve, add Creamy Horseradish Mashed Potatoes to a plate, followed by the flavorful beef with the drippings; top with chives and enjoy!