Mississippi Pot Roast

• temps total: 8 hrs

Ingrédients

3-5 lb chuck roast

2 Tbsp olive oil (or vegetable oil)

Salt and pepper to taste

1 packet ranch dressing mix

1 packet dry onion soup mix

1/2 stick salted butter

8-10 pepperoncino peppers + juice from jar (adds a kick)

Garlic powder & garlic salt (optional)

Instructions

Add oil to large skillet on high. Season meat with salt and pepper and brown roast for about 2-3 minutes on all sides. Browning the meat adds flavor but this step can be skipped if you don’t have time.

Transfer roast to slow cooker. Sprinkle ranch and onion soup packets over the roast. Top with a stick of butter. Then place peppers and juice around roast. Cover and cook on low for 8 hours. Do not add additional liquid.

Shred meat and serve with mashed potatoes.

Notes

Shred meat and serve with mashed potatoes.