Mississippi Pot Roast

Ingredients:

• 1 (3-4 pound) chuck roast
• 1 packet (1 ounce) ranch dressing mix
• 1 packet (1 ounce) au jus gravy mix
• 1/4 cup unsalted butter
• 4-5 pepperoncini peppers
• 1/4 cup pepperoncini pepper juice

Instructions:

1. Prepare the Chuck Roast: Pat the chuck roast dry with paper towels. Season all sides of the roast with salt and black pepper to taste.
2. Combine Ingredients: In a small bowl, mix together the ranch dressing mix and au jus gravy mix.
3. Place in Slow Cooker: Place the seasoned chuck roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the top of the roast. Place the unsalted butter on top of the roast, and add the pepperoncini peppers and pepperoncini pepper juice to the slow cooker.
4. Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, or until the roast is tender and easily shreds with a fork.
5. Shred and Serve: Once the roast is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and toss it in the juices.
6. Serve: Serve the Mississippi Pot Roast hot, with the juices spooned over the top. It pairs well with mashed potatoes, rice, or crusty bread. Enjoy!
7. This Mississippi Pot Roast is incredibly flavorful and tender, with minimal effort required. It’s a perfect dish for a comforting and satisfying meal any day of the week.