CROCK POT MISSISSIPPI POT ROAST

Instructions

1. Prepare the Roast: Place the chuck roast in the center of your slow cooker.

2. Add Seasonings: Sprinkle the entire packet of ranch seasoning and the entire packet of au jus gravy mix evenly over the top of the roast.

3. Add Peppers & Butter: Place the pepperoncini peppers around the roast. Then, place the full stick of butter directly on top.

4. Pour in Broth: Carefully pour the beef broth around the sides of the roast, being careful not to wash off the seasonings.

5. Cook: Cover with the lid and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the meat is extremely tender and easily shreds with a fork.

6. Shred and Serve: Once cooked, use two forks to shred the meat directly in the pot. Stir it into the rich, flavorful juices. Garnish with fresh parsley or more pepperoncini if desired.

Chef’s Notes & Variations

• The Veggie-Loaded Version: For a complete meal, add hearty vegetables like baby potatoes, carrots, or onions to the bottom of the slow cooker before adding the roast.

• Spice It Up: Love heat? Add a tablespoon of pepperoncini juice from the jar or a pinch of red pepper flakes along with the broth.

• Chicken Version: Try this with a 3-4 lb. whole chicken or chicken breasts. Use low-sodium broth and reduce the cook time to 4-6 hours on low, or until chicken is cooked through.

• The Ultimate Sandwich: Pile the shredded beef and peppers on crusty rolls, top with provolone cheese, and broil for a minute for an incredible French dip-style sandwich.

• Taco Twist: Shred the cooked roast and use it as a flavorful filling for tacos or burrito bowls. Top with avocado, cilantro, and a squeeze of lime.

Enjoy your effortless and incredibly delicious meal!