Sunday, August 10, 2014

Crock Pot Mississippi Roast

1 3-pound chuck roast
1 1-ounce pack of dry Ranch dressing
1 1-ounce pack of Au Jus mix
1/2 cup (1 stick) butter or margarine
5 - 6 pepperoncini
  1. Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
  2. Cook on low for 8 hours.
  3. Shred and serve with gravy.

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