Mississippi Pot Roast

Total:

8 hr 5 min

Active:

5 min

Yield:

8 to 10 servings

Level:

Easy

Ingredients

• One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
• 1 stick (8 tablespoons) butter 
• 1 package au jus gravy mix 
• 1 package dry ranch dressing mix, such as Hidden Valley
• Pepperoncini peppers, number to your liking, and a little juice
• Salt and freshly ground pepper, if desired

Directions

Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

Recipe courtesy of Robin ChapmanShow: The Kitchen | Episode: Weeknite Warrior

Notes:
* Used Onion soup mix instead of Au Jus
* Mixed soup mix and ranch dressing first and then only used half
* Added raw onion to the bottom  of the crock pot
* Used  the sweet and spicy peppers from King Soopers olive bar
* Only used about 1TBSP of butter
* Added ground pepper
* Separated drippings from fat and then added to a roux of flower and water (2TBSP & 1/4 cup)