A flavorful and tender slow-cooked roast made with just a few ingredients, Mississippi Pot Roast is perfect for an easy, comforting meal.

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Season the chuck roast lightly with salt and pepper.
Place the roast in a slow cooker.
Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
Place the butter on top of the roast.
Add the pepperoncini peppers and juice around the roast.
Cover and cook on low for 8 hours or until the roast is tender and shreds easily.
Shred the roast with two forks and mix with the juices in the slow cooker.
Serve over mashed potatoes, rice, or on sandwich rolls.

No need to add water or broth — the roast will release enough liquid as it cooks.
For extra spice, add more pepperoncinis or a dash of red pepper flakes.
Leftovers are excellent for sandwiches or tacos.
Can also be made in the oven at 275°F (135°C) for 4-5 hours in a covered Dutch oven.