Mississippi Roast

 

 

 

 

 

 

 

 

 

Ingredients

1 (3–4 lb) chuck roast

1 packet ranch dressing mix

1 packet au jus gravy mix

1 stick (½ cup) unsalted butter

4–6 pepperoncini peppers

Optional: a splash of the pepperoncini juice (adds extra tang)

 

Instructions

1. Place the roast in the bottom of the slow cooker.

2. Sprinkle the ranch mix and au jus mix evenly over the roast.

3. Top with butter (place the stick right on top).

4. Add pepperoncinis around or on the roast.

5. Cook on LOW for 8 hours (or until the roast easily shreds with a fork).

6. Shred and mix the meat with the juices in the pot.