Ingredients:
- 3-4 pounds of beef chuck roast
- 2 packets of ranch dressing mix (about 1 oz each)
- 2 packets of au jus gravy mix (about 1 oz each)
- 1/2 cup of unsalted butter (1 stick)
- 6-8 pepperoncini peppers
- Optional: 1/3 cup of pepperoncini juice for extra flavor
Instructions:
Prepare the Roast:
- Place the beef chuck roast at the bottom of your crock pot.
Season the Roast:
2. Evenly sprinkle the ranch dressing mix and au jus gravy mix over the roast.
Add Butter and Peppers:
3. Place the stick of butter on top of the roast.
4. Arrange the pepperoncini peppers around the roast. For an extra tangy kick, add about 1/3 cup of pepperoncini juice if desired.
Cook:
5. Cover the crock pot and cook on LOW for 8 hours, or until the roast is tender and can be easily shredded with a fork.
Shred and Serve:
6. Once done, shred the roast with two forks and mix it with the juices in the crock pot. 7. Serve the Mississippi Roast over mashed potatoes, rice, or use it as a filling for sandwiches, drizzling the juices on top.
Tips:
- Adjust the amount of pepperoncini peppers based on your taste; more peppers will add heat and tang.
- For extra flavor, consider adding sliced onions or garlic.
Enjoy your delicious and comforting Mississippi Roast! Let me know if you’d like any side dish suggestions or need further adjustments!
