Slow Cooker Mississippi Pot Roast
, 8 h 20 min
Chuck roast seared then slow-cooked with ranch, au jus mix, butter and pepperoncini until fork-tender.
| 1.35 kg chuck roast | Dry roast, season with pepper | Sear roast both sides, 2-3 min per side | Transfer to slow cooker, top with ranch, au jus, butter & peppers | Cover, cook on low 8 hrs | Shred meat, discard fat, serve |
| 30 ml olive oil | |||||
| salt & pepper to taste | |||||
| 1 packet ranch dressing mix | |||||
| 1 packet Au Jus mix | |||||
| 115 g salted butter, 1 stick | |||||
| 8 Pepperoncini peppers |
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