Slow Cooker Mississippi Pot Roast

Ingredients

• 3 pounds Chuck roast
• 0.5 cup Unsalted butter
• 1 packet Dry Ranch dressing mix
• 1 packet Dry Au Jus gravy mix
• 8 whole Pepperoncini peppers
• 0.25 cup Pepperoncini juice
• 1 tablespoon Vegetable oil(optional)
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh parsley(optional)

Instructions

1. 1

   Optional: Sear the chuck roast in a large skillet with vegetable oil over medium-high heat until browned on all sides.

2. 2

   Place the chuck roast into the bottom of a 6-quart slow cooker.

3. 3

   Sprinkle the dry ranch dressing mix and the dry au jus mix evenly over the top of the roast.

4. 4

   Place the stick of butter on top of the seasoned roast.

5. 5

   Scatter the pepperoncini peppers around the roast and pour the pepperoncini juice into the slow cooker.

6. 6

   Cover and cook on low for 8 hours (or high for 4-5 hours) until the meat is fork-tender.

7. 7

   Remove the roast from the slow cooker and shred the meat using two forks, removing any large pieces of fat.

8. 8

   Return the shredded meat to the slow cooker to toss with the juices before serving.