Mississippi Roast

Instructions:

1. Add 1/4 cup of water to your slow cooker then place the chuck roast on top.
2. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
3. Cook on low for 8 hours.
4. Shred and serve with gravy.

Notes:

Don’t add liquid to the crockpot: There’s no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.
To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.
To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.
To freeze: You can also store it in a freezer-friendly container for up to 2 months.