Mississippi Pot Roast

Modified from Command Cooking

3 – 4 lb chuck roast

1 (1 oz) pack au jus gravy mix

1 (1 oz) packet ranch dressing mix

1 stick butter

2-8 pepperoncini peppers, diced (I used my own pickled peppers and these really made this recipe)

¼ cup water

1 tbsp flour

Mashed potatoes, for serving

Place roast, au jus and ranch dressing mix into a slow cooker, making sure the roast is coated in the mixes. Place the stick of butter on top of chuck roast and place pepperoncini peppers around it. Pour water over everything.

Cook on low until meat is tender, about 8 hours.

Shred meat. Pour gravy into a pan and then add in flour and cook over medium high heat until thickened, about 5 minutes.

Serve meat over potatoes with gravy on top.