Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

1 (4 pound) beef chuck roast

¼ cup butter

5 pepperoncini peppers

1 (1 ounce) packet ranch dressing mix

1 (1 ounce) packet dry au jus mix

Directions

Gather all ingredients.

Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.

Cook on Low for 8 hours.

Serve and enjoy!

Notes

This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.

To add spice without affecting flavor, use Chile de Arbol, 4-5 peppers rehydrated and toasted or chopped up dry

Nutrition

• Calories: 537 kcal
• Total Fat: 39 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Cholesterol: 151 mg
• Sodium: 1479 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0 g
• Protein: 37 g