Mississippi Roast

I found this recipe on Pinterest and it is easy and so, so good! Probably a little low on the healthy side, but super savory and mouth watering. The original recipe can be found here!

I'm in love with the flavor of this one. My mother-in-law makes a really yummy one too, so I can't say that this is the best, but you seriously won't be able to stop eating it. I was a little nervous about the pepperocinis in the recipe. These guys are little pickled peppers (Peter Piper?). Justin bit into one raw and it squirted peppery pickle juice everywhere... and took a little paint off the wall. :) He said it was hot, but not bad. I'm not that brave. Once cooked he found them to be delicious. It did not make it spicy, apparently they add a salty flavor.

A whole stick of butter melted over the top, I can handle that, yes please!!

(photo courtesy of the tablefortwo.blog)

Mississippi Roast

Ingredients:

• 1 3-pound chuck roast
• 1 1-ounce packet of dry ranch seasoning mix
• 1 1-ounce packet of dry au jus gravy mix
• 6 tbsp. butter, yes that's one stick!!!
• ¼ cup water
• 5-6 pepperoncini, rinsed (I read this online that rinsing them cuts down on the pickled flavor)

Instructions:

1. Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.
2. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
3. Cook on low for 8 hours.
4. Shred and serve with gravy. We had mashed potatoes with ours!

Enjoy! Happy Eating!