Mississippi Pot Roast with Gravy

Ingredients (Pot Roast):3–4 lb chuck roast1 packet ranch dressing mix1 packet au jus gravy mix1/2 cup unsalted butter6–8 pepperoncini peppers1/4 cup pepperoncini juiceIngredients (Gravy):Drippings from roast2 tablespoons flour or cornstarch1/2 cup beef broth (as needed)Ingredients (Mashed Garlic Cauliflower):1 large head cauliflower, cut into florets3 garlic cloves, peeled2 tablespoons butter1/4 cup heavy cream (or milk)Salt and black pepper to tasteIngredients (Green Beans):1 lb fresh green beans, trimmed2 tablespoons butter2 garlic cloves, mincedSalt and pepper to tasteInstructions (Pot Roast):Place chuck roast in a slow cooker.Sprinkle ranch mix and au jus mix over the roast.Add butter and pepperoncini peppers on top, plus pepperoncini juice.Cover and cook on low 8 hours or high 4–5 hours, until tender and falling apart.Instructions (Gravy):Remove roast from slow cooker and shred.Pour drippings into a saucepan. Whisk in flour or cornstarch slurry.Cook on medium heat until thickened, adding beef broth if needed.Instructions (Mashed Garlic Cauliflower):Boil cauliflower and garlic in salted water until tender, about 10 minutes. Drain well.Mash with butter, cream, salt, and pepper until smooth.Instructions (Green Beans):Steam or blanch green beans until tender-crisp, about 5 minutes.In a skillet, melt butter and sauté garlic for 1 minute.Toss green beans in garlic butter, season with salt and pepper.To Serve:Place shredded pot roast on a plate, drizzle with rich gravy.Add a scoop of mashed garlic cauliflower and a side of green beans for a complete Southern-style comfort meal.