A rich and tender Mississippi roast recipe made in the crockpot with simple ingredients and bold flavor.

Scale

2–3 lbs beef chuck roast

6 tbsp unsalted butter

1 tsp sea salt

1 tsp black pepper

1 tbsp onion flakes

1 packet Ranch seasoning

1 packet Au Jus mix

6–10 pepperoncini

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1. Heat butter in skillet and sear roast on all sides

2. Transfer roast to crockpot with drippings

3. Add onion flakes and seasoning packets

4. Top with butter and pepperoncini

5. Cook on low for 8 hours

6. Shred meat and mix with juices

Use low sodium seasoning if needed

Do not skip searing for best flavor

Store leftovers with juices to keep moist