Recipe of the Day - Mississippi Pot Roast (Crock Pot)

Over Michael's birthday weekend, we visited with some of our friends Travis and Gina.  They kept telling me about this pot roast recipe and that I just had to try it.  Well, we'd had this roast in the freezer for awhile, so I decided to try the recipe out in the crock pot.  I know that there are many variations of this recipe, but we both really liked this one, so I'm going to stick with it!

1 3-5 lb beef/chuck roast
1 stick of salted butter (not margarine or any other butter substitute)
1 packet of onion soup mix
1 packet of ranch dressing mix
8 pepperoncini peppers
olive oil
salt and pepper

Place beef roast in your crock pot.  Cover in olive oil.  Salt and pepper to taste.  Put the ranch and the onion soup mix on top of the roast.  Place the stick of butter on top of that.  Place the 8 pepperoncini peppers around the roast.  Cook on low for 8 hours.

No need to add any water or other liquid to this dish, it'll create its own gravy

We served this over rice, but mashed potatoes would work great too!

*you can always sear the roast before putting it in the crock pot.  I chose not to and the roast still turned out quite tender!

**we used spicy pepperoncini peppers to give it an extra kick.

Enjoy!!