This is my family's favorite way to have roast beef. You can make an excellent gravy from the drippings. Super easy to make. I normally make it in the instant pot, but it's just as good made in a slow cooker.
MISSIPPI POT ROAST
(serves 6-8)
Ingredients:
*3-4 pound chuck roast (or your favorite boneless roast)
*1 (1 ounce) packet Au Jus Sauce
*1 (0.4 ounce) packet buttermilk ranch dressing mix
*1/2 cup (1 stick) butter
*pepperoncini peppers (I use about 6 whole, but you can use more if you prefer)
*1/8-1/4 cup pepperoncini juice
*1 cup beef stock
Instant Pot Directions:
~Place roast in bottom of slow cooker.
~Sprinkle au jus and ranch dressing mix over roast.
~Add pepperoncini's on top.
~Add stick of butter on top.
~Pour beef stock and pepperoncini juice around roast.
~Close and lock lid.
~Select high pressure.
~Pressure cook for 2 hours.
~Do a nature release.
Slow Cooker Directions:
~Place roast in bottom of slow cooker.
~Sprinkle au jus and ranch dressing mix over roast.
~Add pepperoncini's on top.
~Add stick of butter on top.
~Pour beef stock and pepperoncini juice around roast.
~Cover and cook on low for 8 hours or until fork tender.
~Make gravy out of juice if desired.
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