Mississippi Pot Roast

• servings: 8 servings
• active time: 5 minutes
• total time: 8 hours 5 minutes

Ingredients

3 lbs. beef (chuck roast)

1 pkt. au jus gravy mix

1 pkt. ranch seasoning

8 tbsp. butter (unsalted)

8 oz. pepperoncini peppers (half of a 16 oz. jar)

Directions

To a 5-7 qt. slow-cooker, add the roast and top with the gravy mix, ranch seasoning, butter, half of the pepper brine and 12 peppers.

Cook on low for 8 hours or until the meat pulls apart easily with a fork.

Serve with mashed potatoes, rice, or pasta.

Nutrition

• Calories: 538 kcal
• Total Fat: 46 g
• Saturated Fat: 21 g
• Trans Fat: 3 g
• Cholesterol: 153 mg
• Sodium: 229 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 29 g