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Mississippi Pot Roast

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Servings 6 servings

Equipment

  • 1 large slow cooker

Ingredients
  

  • 1 3 -4 pound boneless beef chuck roast
  • 1 1.5 ounce package ranch salad dressing and seasoning mix
  • 1 1 ounce au jus gravy mix
  • 1 stick - 8 tablespoons butter
  • 1 12 ounce jar pepperoncini peppers (including the juice from the jar)
  • Mashed potatoes or Kaiser rolls with provolone cheese for service

Instructions
 

  • Place chuck roast in a 6 quart or larger slow cooker.
  • Sprinkle ranch salad dressing and seasoning mix and au jus gravy mix over the roast.
  • Cut butter into tablespoon size pieces and place on top of the roast.
  • Place the pepperoncini peppers on the roast and pour the juice from the jar over the roast.
  • Cover slow cooker and cook on low for 8 hours or 5-6 hours on the high setting.
  • Use tongs and a fork to shred the roast.
  • Serving suggestion: serve with mashed potatoes or serve on toasted Kaiser rolls with slices of provolone cheese melted on top of the roast on the sandwich.