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Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly.
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Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
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Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
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Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
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Top with a stick of butter then place peppers on and around roast.
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Cover and cook on low for 8 hours.