Mississippi Pot Roast with Unsalted Butter

Serves 4 in about 8 hours. The pot starts with pepperoncinis*, then au jus.

Ingredients

• 3-6 lb chuck roast
• 9 pepperoncinis* (jarred. not the hot ones unless you like spice)
• ½-1 cup pepperoncini juice (from the jar)
• 1 (1 oz) packet of dry ranch dressing mix (2 tablespoons)
• 1 (1 oz) packet of au jus (or brown gravy mix)
• ½-1 stick of unsalted butter

Method

1. Set the chuck roast in the slow cooker.
2. Tip in the pepperoncini juice from the jar over the roast.
3. Scatter the pepperoncinis over the roast.
4. Scatter the Ranch powder over the roast.
5. Scatter the Au Jus powder over the roast.
6. Set the stick of butter on top of the roast.
7. Set the lid on the slow cooker and set to Low for 8-10 hours, or High for 4-6 hours Cook time will depend on how big the roast is. I often cut larger roasts in half for more even cooking.
8. When the roast is done it will be so tender it will want to fall apart. At that point you can turn off the slow cooker.
9. Then pour back in as much of the defatted drippings as you like. That juice has a lot of flavor, so don't be shy with it. You could also make a gravy with it.
10. Plate over mashed potatoes, rice, or even noodles/zoodles.

More slow cooker ideas are in the slow cooker collection.