Crock Pot Mississippi Pot Roast

Ingredients

• 3–4 lb beef chuck roast

• 1 packet ranch dressing mix

• 1 packet au jus gravy mix

• 4–5 pepperoncini peppers (plus 2 tbsp juice)

• ½ cup unsalted butter (1 stick)

• Salt and black pepper, to taste

• Optional: chopped parsley, for garnish

Instructions

1. Prep the Roast:
   Season the beef roast lightly with salt and black pepper. Place it in the crock pot.

2. Add the Flavorings:
   Sprinkle ranch and au jus mixes evenly over the roast.
   Place butter on top of the roast, then add pepperoncini peppers and 2 tbsp of their juice.

3. Slow Cook:
   Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is tender and easily shredded with a fork.

4. Shred & Serve:
   Remove the roast and shred with two forks. Return to the crock pot and stir to coat with the buttery, tangy juices.
   Garnish with chopped parsley if desired.

5. Serve Ideas:
   Serve over mashed potatoes, rice, or sandwich rolls for a hearty meal.