Mississippi Roast (Crockpot)
I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup butter
- fresh ground pepper to taste
- 1 envelope ranch dressing mix
- 4 lbs chuck roast
- 1 envelope au jus mix
- 4 -5 pepperoncini peppers
- Carbohydrate 0.0332275000216931 g
- Cholesterol 360.377214277734 mg
- Fat 104.571685655325 g
- Fiber 0.006625 g
- Protein 87.4697377513073 g
- Saturated Fat 47.4795055383722 g
- Serving Size 1 1 -6 serving(s) (482g)
- Sodium 444.678269608254 mg
- Sugar 0.0266025000216931 g
- Trans Fat 12.2479085785529 g
- Calories 1310 calories
Spray your slow cooker with nonstick spray. Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt. Sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of mixes. Add the stick of butter on top. Set your slow cooker to 8 hours and forget it. You do not add any additional water to this. Served with mashed potatoes, but you could serve with egg noodles.
