CROCK-POT MISSISSIPPI POT ROAST

AB0215

1 (3 to 4 pound) chuck roast, bone-in or boneless (I used dry-aged, bone-in, 100% grass-fed)

2 to 3 teaspoons of cracked black pepper

1 packet of Real Food Ranch or 3 tablespoons of homemade dry ranch dressing mix

3 tablespoons of homemade dry onion soup mix

12 whole pepperoncini peppers (I used this brand with no artificial dyes)

¼ cup of butter or ghee (this is my favorite 100% grass-fed ghee)

Season all sides of the chuck roast with black pepper then place in the slow cooker. Sprinkle the top with the dry ranch dressing mix and dry onion soup mix. Place the pepperoncini peppers around the roast and the butter/ghee on top in one big piece or cut into smaller pieces.

Cover and cook on the high setting for 4 to 5 hours or the low setting for 8 to 10 hours OR until the roast is fork tender. Remove any large fatty pieces and the bone (if using), shred the meat, and mix it back in with the cooking juices.

Serve the Mississippi pot roast with extra drippings/juices and pepperoncini peppers poured over it. Alternately, you can use the drippings/juices to make a quick homemade gravy using flour + butter, cornstarch, or arrowroot powder.

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