Mississippi Roast (crockpot/oven)

📝 Ingredients

• 3 to 5 lb Chuck Roast
• 1 Ranch Seasoning Packet
• 1 Au Jus Gravy Packet
• 1/4 cup beef broth (enough to coat the bottom of your pan/crockpot)
• 4 TBSP Butter
• 4 to 5 pepperoncini peppers (with a TBSP or two of juice if you want spicy)

👩‍🍳 Directions

1. 1

   Optional Sear: Season both sides of the roast with Salt/Pepper. Coat the bottom of a dutch oven or cast iron with avocado oil (high heat oil) and heat to high heat. Once oil is hot, add seasoned roast and sear on one side for 3 minutes and flip, then sear on the other side for 2 to 3 minutes and remove from heat.

2. 2

   At this point either keep the meat in the dutch oven for oven cooking or transfer meat to your crockpot. Oven: Preheat to 325 Crockpot: Turn on low heat

3. 3

   Add beef broth, enough to cover the bottom of the pot then sprinkle on the entire packet of ranch and au jus seasonings. Add pepperoncini peppers to the top of the roast (with pepperoncini juice if you want more spice) and add 4 TBSP of sliced butter to the top

4. 4

   Cover and.... OVEN: Put in the oven for about 60 minutes per pound (I did 3.5 hours for a 3.7lb roast) Crockpot: Low for 8 hours - its better to cook it low and slow as high will sometimes dry it out and the texture will be different.

5. 5

   When done cooking, shred and serve with rice or mashed potatoes, and a veggie! Enjoy!