Mississippi Pot Roast

 3-6 lb Chuck Roast

1/2-1 cup Pepperoncini Juice (from the jar)

1 (1oz) Packet of Dry Ranch Dressing Mix

1 (1oz) Packet of Au Jus (or brown gravy mix)

1 stick of Butter

9 Pepperoncinis

Place chuck roast in the crockpot. Pour the pepperoncini juice from the jar over the roast. Sprinkle the Ranch powder and Au Jus powder over the roast. Place the stick of butter on top of the roast. Scatter the pepperoncinis over the roast.

Place the lid on the crockpot and set it to Low for 8-9 hours or High for 4-6 hours, cook time will depend on the size of the roast. You can cut larger roasts in half for a more even cooking.

When roast is done it will be so tender it will want to fall apart. Remove the drippings and shred the meat using two forks. You can then pour the drippings back on the roast or use it to make gravy.

This has become one of our favorite Sunday dinners. It is super easy and tastes great. I got this recipe here. I've seen other recipes use an onion soup packet rather than Au Jus. I will try that and see how it goes.