Mississippi Pot Roast
From Anne Braly
This recipe is a classic that has been around for a while, but it’s still a favorite that is perfect for the colder winter months — or any time of year!
- 1 (3-3 1/2 pound) chuck roast
- 1 stick butter
- 1 package dry ranch dressing mix
- 1 package dry au jus seasoning mix
- 3-4 pepperoncini peppers (optional)
Place chuck roast in a slow cooker. Top with a stick of butter. Sprinkle dressing mix and seasoning mix over top. Add pepperoncini peppers, if you wish. Cook on low setting in a slow cooker for six to seven hours or until the roast is fork-tender and pulls apart easily.
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