Slow Cooker Mississippi Pot Roast

Ingredients

• 4 lb beef chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 1/2 cup butter
• 8-10 pepperoncini peppers
• 1/4 cup pepperoncini juice from the jar
• salt and pepper, to taste
• mashed potatoes or egg noodles, for serving

Steps

1. 1

   Season the chuck roast with salt and pepper. Place in the slow cooker.

2. 2

   Sprinkle ranch seasoning and au jus mix over the roast.

3. 3

   Place butter on top. Scatter pepperoncini around and over the roast. Pour in pepperoncini juice.

4. 4

   Cover and cook on LOW for 8-10 hours until the beef shreds effortlessly with a fork.

5. 5

   Shred the meat directly in the juices and stir to combine.

6. 6

   Serve over mashed potatoes or egg noodles, spooning the rich gravy and pepperoncini on top.