MISSISSIPPI POT ROAST

Ingredients

• 3-to 4 pound chuck roast, could use a rump roast
• 1 packet au jus gravy mix
• 1 packet ranch dressing mix
• 1 stick unsalted butter
• 2 to 8 pepperoncini peppers, depending on how much heat you want
• 1/2 jar of pepperoncini juice

Instructions

1. Place roast in a large crock pot.
2. Sprinkle with au jus gravey mix and the ranch dressing mix.
3. Add 1 stick of butter on top.
4. Add pepperoncini peppers.  I used 8-10.
5. Add the pepper juice.
6. Cook on low 8 hours.  Do not take top off during the cook time.
7. When finished cooking, separate beef using 2 new forks.
8. Serve on platter with some of the juice. Or served  over mashed potatoes or rice.

By KathyMillerTime