Crockpot Mississippi Pot Roast

This Mississippi-style pot roast is rich, tangy, and perfect for piling over mashed potatoes, rice, or toasted rolls.

Ingredients

• 3 to 4 lb chuck roast
• 1 packet ranch seasoning
• 1 packet au jus gravy mix
• 6 to 8 pepperoncini peppers
• 1/4 cup pepperoncini juice
• 1/2 cup unsalted butter, sliced
• 1 tsp black pepper
• Optional: carrots and baby potatoes

Directions

1. Place the roast in the crockpot. Add carrots and potatoes if using.
2. Sprinkle ranch seasoning and au jus mix over the beef.
3. Add pepperoncini, pepperoncini juice, black pepper, and butter slices on top.
4. Cover and cook on low for 8 hours or high for 4 to 5 hours.
5. Shred the beef into the juices and serve warm.

Mood Messy Tip

If the roast tastes salty enough from the seasoning packets, skip extra salt until the end.