8 February, 2021
Crock Pot Mississippi Pot Roast
Serves: 4
Ingredients:
1 chuck roast, 3- to 4-pounds, boneless
1 package (1 ounce) dry au jus gravy mix
1 package (1 ounce) dry Hidden Valley ranch dressing mix
4 tablespoons (½ stick) butter
4-6 Pepperoncini peppers, and a splash of the juice
Preparation:
Put the chuck roast in the crock pot. Sprinkle it with the au jus gravy mix and the ranch dressing mix. Place the butter and pepperoncini peppers on top. Splash a little of the pepperoncini pickle juice over it. Cover and cook on low for 6-8 hours.
Notes:
Serve over mashed potatoes or egg noodles to take advantage of the gravy it makes, with a vegetable and warm crusty bread.
You can sear the chuck roast in a hot frying pan if you want to, but you don’t have to, and if I’m in a hurry I don’t bother with it.