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:

1. Season roast with salt and pepper and place in crockpot. Optional: sear in a hot skillet before placing in crockpot.
2. Pour ranch mix and dry onion mix over the top.
3. Top with stick of butter and whole pepperoncinis.
4. Cover and cook on low for 6 to 8 hours.
5. Remove from crockpot and shred.
6. Drain some of the juices, if desired, and add back to the crockpot.
7. Add sliced pepperoncinis, if desired. We have found that we like the sliced ones in addition to the whole ones for extra peppery goodness.
8. Serve over mashed potatoes.

Recipe adapted from The Country Cook