Mississippi Pot Roast

 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

*6-8 pepperoncini peppers (I use about 6 whole, but you can use more if you prefer)

*1/4 cup pepperoncini juice

*1 cup beef stock

Instant Pot Directions:

~Place 3-4 pound roast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Close and lock lid.

~Select high pressure.

~Pressure cook for 2 hours.

~Do a nature release.

Slow Cooker Directions:

~Place r3-4 oast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Cover and cook on low for 8 hours or until fork tender.

~Make gravy out of juice if desired.