The pot roast was saved (update)

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Thank you, redditors, for letting me know what I needed to do!

Mississippi Pot Roast (my version)

4 lb chuck roast
One whole jar of Greek peppers and the juice included
Dry ranch dressing mix
Chopped veggies
1.5 cups of water
Olive oil for pan sear
Brown gravy mix (I used 30 percent less sodium)
Crushed garlic 2 tbsp
Crushed Thai herbs 2 tbsp
1 stick of unsalted butter

Pat the meat dry with paper towels on all sides.
Olive oil your pan and sear the meat on all sides.
Mix up your gravy mix with water, crushed garlic and crushed Thai herbs really well and Pour half into thr crock pot.
Put your roast into the crock pot. Sprinkle dry ranch seasoning all over the top.
Pour the rest of the liquid mix onto the roast.
Dump entire jar of Greek peppers and juice on top of that.
Put in chopped veggies (I used celery, carrots, yukon gold potatoes)
Cut the butter into tbsp slices and set them on top of the roast.
Close the lid. Cook on low for 4 hours, then high for 4 hours.

Fork check for butter soft give. Shred and serve with whatever side you like, we used shell noodles this time

Cover on low for 4 hours, then switch it to high for 4 hours (this is what I did by mistake, and got the most perfectly tender pot roast I have ever had.)