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
- 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.
- 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.
