Mississippi Pot Roast

Ingredients:

3 lb. chuck roast
1 packet Ranch salad dressing mix; not the dip mix ( I use a little less than the full envelope; also, you can get an organic packet at some stores)
1 packet Au Jus mix (with no MSG)
1 stick butter
6-8 jarred pepperoncini peppers; pull stems off
1-2 Tbsp. of the pepperoncini juice
Vegetables of your choice: I use about 1.5 cup mushrooms, halved or quartered and 3-4 carrots, sliced in large pieces (or many baby carrots)

Instructions:

Place roast in slow cooker. Sprinkle ranch packet and au jus packet over roast. Place the stick of butter on top of roast. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast. Cover and cook on low for 8 hours. Halfway through cook time, turn the roast over. With about 2-3 hours left in cook time, add the mushrooms and carrots (or whatever vegetables you choose) to the slow cooker. My slow cooker does a perfect job at 8 hours, but check your roast as slow cooker heat can vary. Slice or shred (we prefer slightly shredded) and serve over mashed potatoes with some of the gravy.

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