Peperoncini Pot Roast

• 4 pounds Chuck Roast
• 1 teaspoon Coarse Ground Pepper
• 2 Tablespoons Olive Oil
• 1 package 0.4 Oz. Package, Hidden Valley Ranch Buttermilk Dressing Mix
• 1 package 1 Oz. Package, Au Jus Gravy Mix
• 10 whole Peperoncini Peppers (from A Jar), Drained
• 4 Tablespoons Butter, Cut Into Small Cubes

1. Remove the fat and gristle from the chuck roast.
2. Sprinkle on the coarse ground pepper.
3. Place olive oil in a large frying pan and heat over medium-high heat.
4. Add the chuck roast to the heated frying pan and brown the meat on both sides.
5. Transfer the meat to a large crockpot.
6. Sprinkle on the contents of the ranch dressing package, coating all sides of the meat.
7. Sprinkle on the contents of the au jus package.
8. Place peperoncini peppers on top and around the sides of the meat.
9. Dot the meat with the cubes of butter.
10. Do not add water or any other liquids.
11. Put the lid on.
12. Set the crockpot to cook for 8 hours on low heat.
13. Meat is done when it falls apart when poked with a fork.
14. Serve over whipped potatoes with the resulting au jus.
15. Enjoy!
16. Note: This recipe was adapted from many posted on Pinterest and called Mississippi Roast.
17. My preparation is different and uses less butter.

roast, ground pepper, olive oil, buttermilk, jus, peppers, butter

Taken from tastykitchen.com/recipes/main-courses/peperoncini-pot-roast/ (may not work)