Crockpot Mississippi Roast

Ingredients

• 3 lb chuck roast
• Salt
• 6 TBSP of butter
• 1 Au jus gravy packet
• 1 Ranch seasoning packet
• 1 tbsp minced garlic
• 1 1/2 cups low sodium beef broth
• 1 sliced onion
• Pepperonchini + a little bit of the juice
• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef broth/drippings from crockpot

Instructions

1. 1

   Season the roast with a little bit of salt, pepper, and garlic powder. Melt 2 TBSP of butter in a skillet over medium high heat and sear roast on all sides. Add roast to a crockpot.

2. 2

   Turn the heat down to low on the skillet and add the onions, minced garlic, beef broth, Au Jus packet, and Ranch packet. Once bubbling pour over the roast in the crockpot.

3. 3

   Add some pepperoncinis and a little bit of the juice from the jar of pepperoncinis. Top with 4 tbsp of butter.

4. 4

   Cook on low for 6-8 hours.

5. 5

   Once the meat is tender, shred it with two forks.

6. 6

   In a small pot, melt butter and add flour. Stir well. Let cook for a minute. Add beef broth/drippings and stir well. Let cook until it reaches your desired consistency. Serve gravy over mashed potatoes and Mississippi Roast.