This is by far one of the easiest dishes to make! I love a slow cooker meal on a busy day. I throw it all in before I go to work and by the time I get home the house smells amazing and the beef shreds in seconds.
2lb Chuck Roast
8oz of butter
1 packet of Dry Ranch Dressing
1 packet of Aus Jus Gravy Mix
1 jar of whole Peperoncini
Put the slow cooker on low.
Season the meat with salt and pepper and place it on the bottom of the slow cooker.
Pour the packets of dry ranch dressing and gravy mix over the meat.
Place the sticks of butter on top of the meat and seasoning mixes.
Add the peperonicinis (I don't add the liquid, just the peppers) all around the butter on top of the meat. There will be plenty of liquid from the meat and the butter, no water or broth is needed.
Let it cook for 8 hours on low.
Shred beef with 2 forks.
Place shredded beef and peperoncinis in serving dish. Buttery liquid can be used as a gravy, I pour it into a separate container.
Mississippi pot roast pairs great with cauliflower rice or mashed cauliflower. Sometimes I also put it inside a low carb tortilla like a Mississippi Pot Roast burrito- it is super messy, but yummy!
You can find more super simple recipes like this in my cookbooks!