Mississippi Roast

This slow cooker roast has been all over Pinterest for a while now so I think I am definitely behind on making this. For those of you that have not seen it or tried it, I highly suggest you give it a try! Although this was good the first night, I actually enjoyed it better the second day!! I added the vegetables into the slow cooker in the last two hours of cooking. There are a number of recipes that serve this with mashed potatoes or roasted veggies on the side! Totally your choice!

INGREDIENTS
1 –   3 pound chuck roast
1 – 1 ounce package of DRY ranch seasoning mix
1 – 1 ounce package of DRY au jus gravy mix
1 stick of unsalted butter
5-6 jarred pepperoncini

OPTIONAL
Baby carrots
1 onion, sliced
Small baby potatoes, sliced in half

DIRECTIONS
Add the roast into the insert of your slow cooker and sprinkle the dry ranch seasoning over the roast and do the same with the au jus mix. Place the stick of butter on top of the roast, and last but not least, add the pepperoncini to the crock pot.  Cook on low for 6 hours. At the six hour time, add the vegetables and continue cooking for two more hours, making the total cook time 8 hours.  Shred the meat and serve warm.

Enjoy!