Slow cooker Mississippi pot roast
Way back when, this was called Italian pot roast since it used pepperoncini, those spicy pickled Italian peppers. Today I’m giving you options - fresh banana peppers or pepperoncini.
Apparently, the recipe has southern roots, hence the name Mississippi pot roast.
I know the ingredients are weird and yes, it does take a stick of butter but it is still winter and there’s a lot of wood we need to split for the wood stove….
1 nice chuck roast, about 3 pounds or so, trimmed to remove excess outside fat
1 pkg. Au jus gravy mix
1 pkg. Hidden Valley ranch salad dressing
1 stick butter - yes, a whole stick
2 whole fresh banana peppers OR several pepperoncini
Place the roast in sprayed slow cooker.
Sprinkle Au jus and dressing packets over. Place one stick of butter on top of the roast and add peppers. Don’t add any water.
Cook on low 6-8 hours.
Serve over noodles, rice or mashed potatoes.