Mississippi Pot Roast
- 8
- 5 minutes
- 8 hours
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup butter (1 stick)
- 6–8 pepperoncini peppers
- Pepperoncini juice, to taste
Directions
- Place the chuck roast into a slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Place the butter on top of the roast.
- Add the pepperoncini peppers and a splash of the pepperoncini juice.
- Cover and cook on low for 8 hours, until the roast is tender and easily shredded.
- Shred the roast with forks and mix into the juices before serving.
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