Mississippi Pot Roast
What you need:
- A 3 to 5 lb. chuck roast
- Salt and pepper
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1 stick salted butter
- 12-16 oz. jar of whole pepperoncinis
- 1 jar of sliced pepperoncinis (optional)
- Mashed potatoes
Directions:
- Season roast with salt and pepper and place in crockpot. Optional: sear in a hot skillet before placing in crockpot.
- Pour ranch mix and dry onion mix over the top.
- Top with stick of butter and whole pepperoncinis.
- Cover and cook on low for 6 to 8 hours.
- Remove from crockpot and shred.
- Drain some of the juices, if desired, and add back to the crockpot.
- Add sliced pepperoncinis, if desired. We have found that we like the sliced ones in addition to the whole ones for extra peppery goodness.
- Serve over mashed potatoes.
Recipe adapted from The Country Cook