Juleigha's Mississippi Pot Roast

 
Recipe and photo courtesy of Denise Morgan Evans and Juleigha Roberts-Frick
 
Ingredients:
 

A pot roast (It should be labled 'pot roast' or 'chuck roast)
1 pkg of dry au jus mix (I use Johnny's)
1 pkg of dry ranch dressing mix (I use Hidden Valley)
1 cube of butter (1/2 cup) (not margarine)
10 or so pepperoncini peppers with about 2 TBS of the juice.
 
 
Directions:
 
Place roast in crock pot, sprinkle on the dry mixes, add the butter and top with the peppers. Set on high for 6 hours. We use a dense crusty bread to dip in the au jus. No need for butter on the bread.


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