Mississippi pot Roast



1 packet dry onion soup mix

1 stick butter (1/2 cup)

1 packet au jus gravy mix

(1) 3-5 lb. chuck roast

8 Peperoncini peppers

1 packet ranch dressing mix



Place roast in the slow cooker.

Sprinkle the top of the roast with the ranch dressing mix, the au jus mix and the onion soup mix. Place peppers on top of the mixes, and add the butter.

Cook over low heat for 8 hours.

Take two forks and shred the meat.

Discard fatty pieces.

Serve with noodles, rice or mashed potatoes.

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