Mississippi Pot Roast

By spend with pennies

Ingredients

4-5 pound chuck roast (or pot roast)
1 packet ranch dressing mix (1 ounce)
1 packet au jus gravy mix, 1 ounce (or brown gravy mix, low sodium)
6 pepperoncini peppers (plus Â½ cup juice)
Â¼ cup butter

Prep Time15mins
Cook Time490mins
Servings8

Instructions

In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.

Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.

Cover and cook on low for 8-10 hours or until the roast is fork-tender.

Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.

Serve over mashed potatoes, egg noodles, or rice.