Mississippi Roast
Ingredients:
Roast (I used about a 4 lb chuck roast,. I do think the chuck roast works best. )
1 envelope of ranch dressing mix
1 envelope of au jus mix
1 stick of butter
pepperoncini peppers (the original recipe used about 4 or 5 whole peppers, I used the pepper rings and mixed some pepperoncini and jalapeno rings)
I added a sprinkling of black pepper and a sprinkling of seasoned salt, but that is very optional.
Directions:
Spray your slow cooker with nonstick spray. It makes clean up so much easier. Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt. Sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of mixes. I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. My family is not big on peppers and they never see them this way. Don’t leave these out though, because they really add flavor to this. If you don’t use too many, they don’t even add noticeable heat.
Add the stick of butter on top! The butter is what makes the gravy in this soooo good! Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this! Your roast will be tender and delicious and will have made it’s own gravy! I served with mashed potatoes, but you could serve with egg noodles or for our deep south folks, rice.
