Slow Cooker Mississippi Roast
3 pounds chuck roast
Salt and pepper to taste
1/4 cup unsalted butter
1/2 (1 ounce) envelope ranch dressing mix
1/2 (1 1/4 ounce) envelope au jus mix
1/2 cup sliced pepperoncini peppers or more if you like
1 cup diced carrots
Fresh cilantro leaves for garnishing
Rinse chuck roast and pat dry with paper towels. Season each side of the roast with a little salt and pepper.
In a large nonstick skillet. Melt butter over medium-high heat. Sear the roast in the skillet, about 30 seconds each side.
Transfer the roast into a 6-quart slow cooker with all the remaining butter. Sprinkle ranch dressing mix on top of the roast. Place pepperoncini peppers and carrots on top. Cover and set on low for 8 hours.
Dish and garnish with cilantro. Serve with mashed potatoes. Enjoy!