Linda Wolfe, Commercial Auto
Crockpot Mississippi Roast
3-6 lb chuck roast
1/2-1 cup pepperoncini juice (from jar)
1-oz packet dry ranch dressing mix
1-oz packet of au jus mix
1 stick of butter
Place the chuck roast in crock pot; pour pepperoncini juice over the roast, then the ranch and au jus packets. Place the stick of butter on top of the roast and scatter the pepperoncini peppers over the roast. Cover and set crockpot to low, cooking for 8-9 hours or high for 4-6 hours. Cook time will depend on how big the roast is. Shred the meat once cooked and tender (Be sure to save the juice to add back to the meat or make gravy with it!) Serve on buns, over mashed potatoes, rice, or even noodles.