Mississippi Mud Roast

Pat dry the chuck roast with paper towels to remove excess moisture. Place the roast in your slow cooker.
In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, dried thyme, xanthan gum, salt, and black pepper. Mix well to create the seasoning blend.
Rub the seasoning mixture thoroughly all over the chuck roast, ensuring it's evenly coated.
Place the pepperoncini peppers around the roast and the butter on top of the roast. Pour beef broth and ¼ cup of pepperoncini juice into the slow cooker.
Cook in the slow cooker on low heat for 6-8 hours or on high for 4-5 hours until the meat is tender and easily falls apart.
Once the roast is done, shred the meat using forks. Allow the shredded meat to sit in the gravy inside the crockpot for 15-20 minutes to soak up the flavors.
After resting, serve the Mississippi Mud Roast over cauliflower mash, and top with the au jus from the crockpot. Garnish with fresh parsley and pepperoncini.