Mississippi Pot Roast

Ingredients:

– 3-4 lb chuck roast

– 1 packet ranch seasoning mix

– 1 packet onion soup mix

– 6-8 pepperoncini peppers (whole or sliced)

– 1/4 cup pepperoncini juice (from the jar)

– 1/2 cup unsalted butter

– 1/2 cup beef broth

– 1 tablespoon olive oil

– Salt and pepper, to taste

Directions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side.

2. Transfer the roast to a slow cooker. Sprinkle the ranch seasoning and onion soup mix evenly over the roast.

3. Add the pepperoncini peppers and pour the pepperoncini juice and beef broth around the roast. Place the butter on top of the roast.

4. Cover and cook on low for 8 hours, or until the meat is tender and falls apart easily.

5. Shred the roast with two forks and serve with the gravy from the slow cooker.

*Serving Tip:* Serve this pot roast with creamy mashed potatoes and roasted carrots for a classic, comforting meal.

*Pro Tip:* If you want a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.