🥩 Mississippi Pot Roast 🌶️

Savor the South in Every Bite: A family-favorite, slow-cooked to tender perfection, bursting with bold flavors that bring everyone to the table!

🍽️ Ingredients 🍽️
- 1/2 cup unsalted butter
- 1/4 cup pepperoncini juice from the jar
- 6-8 pepperoncini peppers whole or sliced
- 1 packet ranch seasoning mix
- 1/2 cup beef broth
- Salt and pepper, to taste
- 3-4 lb chuck roast
- 1 packet onion soup mix
- 1 tablespoon olive oil

🧑‍🍳 Directions 🧑‍🍳
1. Start by heating the olive oil in a large skillet over medium-high heat. Generously season the chuck roast with salt and pepper.
2. Sear the roast on all sides until it develops a rich, golden-brown crust, about 3-4 minutes per side.
3. Carefully place the browned roast into your slow cooker. Sprinkle the top evenly with both the ranch seasoning and onion soup mix.
4. Scatter the pepperoncini peppers around and over the roast, then pour the pepperoncini juice and beef broth into the cooker.
5. Top the roast with slices of unsalted butter, distributing them evenly.
6. Cover the slow cooker and set it to cook on low for 8 hours. The roast should be delightfully tender and ready to fall apart when done.
7. Once cooked, use two forks to shred the meat, mixing it into the flavorful cooking juices.

🍎 Nutritional Information 🍎
Per serving: Calories: 490, Carbohydrates: 5g, Protein: 35g, Fat: 36g, Saturated Fat: 17g, Cholesterol: 150mg, Sodium: 560mg, Fiber: 0g, Sugar: 1g

💡 Tips and Tricks 💡
For a thicker gravy, blend 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the slow cooker during the last 30 minutes of cooking. This will create a richer, more velvety sauce to accompany your pot roast.

⏳ Preparation time 🍲
Preparation time: 20 minutes | Cooking time: 8 hours | Serving: 6

Pair this mouthwatering Mississippi Pot Roast with creamy mashed potatoes and honey-glazed carrots for a meal that's sure to comfort and satisfy.