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Mississippi Pot Roast
Ingredients:
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
4-5 pepperoncini peppers
Directions:
Place the chuck roast into the slow cooker, ensuring it lies flat and evenly.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the surface of the roast.
Arrange the pepperoncini peppers around the roast and place the butter directly on top.
Cover the slow cooker with a lid and cook on low heat for about 8 hours, or until the roast becomes tender and can be easily shredded with a fork. Once done, shred the roast and mix it with the juices in the slow cooker. Serve hot with noodles, rice, or mashed potatoes for a hearty meal.
Servings: 6-8
