4–5 pound chuck roast (or two smaller chuck roasts totaling 4 to 5 pounds)
1 1-ounce packet Hidden Valley Ranch Seasoning Mix (affiliate link)
1 1-ounce packed McCormick Au Jus Gravy Mix (affiliate link)
8 whole pepperoncini peppers, plus 1/4 cup of the liquid from the jar
1 stick (8 tablespoons) butter
Place everything in a slow cooker and set to low. Slow cook for ten hours.
When ready to serve, remove stems and slice the pepperoncini.
Remove the beef to a platter or board and shred with two forks and remove any fat or gristle.
Place shredded beef in a bowl and pour over the liquid from the slow cooker.* Add the sliced peppers and serve. *Note, we removed and discarded a half cup of fat from the liquid by skimming off with a ladle but feel free to leave it in if you prefer.
Serve with mashed potatoes and a vegetable.
Keywords: Mississippi Pot Roast