The Famous 5-Ingredient Mississippi Pot Roast

 

Ingredients

• 3 to 4 lbs Chuck roast (L-glem awla l-biri, xi qet3a kora fiha l-idâm)

• 1 packet Ranch seasoning mix

• 1 packet Au Jus gravy mix (or a packet of onion soup mix)

• 4 to 5 tbsp unsalted butter, cubed (you can see the butter cubes

  
  
  )

• 5 to 8 Pepperoncini peppers (plus a splash of the juice from the jar for that extra tang)

Instructions

1. Place the Meat: Put your chuck roast raw directly into the bottom of the slow cooker. No need to add water or broth; the meat and butter will create an incredible gravy on their own.

2. The "1 Mixture" Pour: In a small measuring cup (just like the one being poured in

   
   
), you can mix the Ranch packet, Au Jus packet, and a little bit of the pepperoncini juice. Pour it evenly right over the meat.

3. Top it Off: Scatter the cubes of butter and the whole pepperoncini peppers all around and on top of the roast.

4. Cook: Cover and cook on LOW for 8 hours. Don't rush it on high; the slow cook is what breaks down the meat to make it "fork-tender."

5. Shred: Once done, discard the fat, shred the beef with two forks right in the juices, and serve it over mashed potatoes or inside crusty bread.