Here’s a simple recipe for Mississippi Roast:
Ingredients:
4-5 pound chuck roast
1 packet of ranch dressing mix
1 packet of au jus gravy mix
10-12 pepperoncini peppers, with the liquid
1/2 cup unsalted butter
Salt and pepper to taste
4-6 medium red potatoes, diced (optional)
2-3 carrots, peeled and sliced (optional)
Instructions:
Season the chuck roast with salt and pepper on all sides.
Heat a large skillet over medium-high heat and add the roast. Sear on all sides until browned, about 3-4 minutes per side.
Place the seared roast in a slow cooker.
In a medium bowl, mix together the ranch dressing mix, au jus gravy mix, and the pepperoncini peppers with the liquid.
Pour the mixture over the roast in the slow cooker.
Top the roast with the butter, cut into pieces.
If desired, add the diced potatoes and sliced carrots around the roast in the slow cooker.
Cover the slow cooker and cook on low for 8-10 hours, or until the roast is tender and easily shreds with a fork.
Remove the roast from the slow cooker and shred it with a fork.
Serve the shredded roast with the cooked vegetables, if using, and the juices from the slow cooker.
Enjoy!
