Mississippi Pot Roast
 
Makes about 6 servings
Ingredients
  • 1 (4-pound) beef chuck roast, cut into quarters
  • ½ cup unsalted butter
  • ½ cup sliced peperoncini
  • 5 whole peperoncini
  • 2 (1-ounce) packages ranch dressing mix
  • 2 (1-ounce) packages dry au jus mix
  • 1 cup chicken broth
  • Mashed potatoes and salad, to serve
Instructions
  1. In a 6-quart slow cooker, place roast. Top with butter and all peperoncini. Sprinkle ranch dressing mix and au jus mix on top. Drizzle broth over roast.
  2. Cover and cook on low until roast is fork-tender, about 6 hours. Shred meat with a fork; drizzle with cooking liquid. Serve with mashed potatoes and salad.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mississippi-pot-roast/