8 February, 2021
Crock Pot Mississippi Pot Roast
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
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.
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.