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Mississippi Roast |

Mississippi Roast


  • 2 1/2 pound beef chuck roast
  • 1 pkt ranch dressing mix
  • 1 pkt Au Jus mix
  • 1/2 cup butter (I think you could reduce in half and still be good)
  • 6 pepperoncini peppers (found in a bottle on the pickle isle) I recommend reducing the pepperoncini down to 2 or not using them if you want to make gravy


  1. Place the roast in the slow cooker.
  2. Sprinkle the ranch dressing mix and au jus mix over the roast.
  3. Place the butter on top of the roast along with the pepperoncini. If needed place what pepperoncini don’t fit on top around the roast.
  4. Bake on low for 8 hours. I used the remaining juices to make gravy, just skim off what fat you can and thicken. I use a slurry of water and flour.
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