Recipe Corner

Mississippi Pot Roast


3 pounds chuck roast (or any roast on hand)

1 packet ranch dressing mix

1 packet au jus mix

6 Tbsp. butter (I use one stick)

1 jar pepperoncini peppers (I use a jar of sliced banana peppers.)


Place roast in a lined (if desired) slow cooker. Sprinkle the ranch and au jus mixes over the roast. Place pats of butter and pour jar of peppers over the top. Cook on low for 8 hours. (I bake it in the oven, covered, at 250 degrees until roast is fall-apart tender.)

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