It’s Easier To Make This Roast Than It Is To Spell Mississippi

This pot roast is perfect for sandwiches the next day. My husband loves to slice it up and make himself a simple sandwich with pepper mayo, lettuce, and tomatoes. Sometimes, he drains the beef, sautes it in oyster sauce, tops it with cheese, and places it between two slices of rye bread. He’s really creative when it comes to his sandwiches. They taste so good that I can eat them all day, every day. The advantage into using this roast recipe is that it’s already flavorful in the first place- there is no need to add a lot of other flavors.

Check out what our friends from Food have to say about this recipe:

“As the poster said the peppers are a key ingredient and changes the flavor in a great way! I thickened the gravy with some Wondra flour and served it over mashed potatoes. I threw some baby carrots in with the roast and they were delicious too. My husband isn’t a gravy guy and he said he could drink it. Highly recommend this easy recipe.”

It’s an easy recipe that has a lot of advantage when it comes to flavors. Since it also makes for great leftovers, you can do anything with it the next day. A convenient and flavorful meal during the weekdays- this roast has got your back.

Ingredients

• 4 lbs Tyson chuck roast
• 1(1 ounce) envelope Good Seasons ranch dressing mix
• 1(1 1/4 ounce) envelope McCormick au jus mix
• ¹⁄₂ cup Land O Lakes butter
• 4 -5 Vlasic pepperoncini peppers
• McCormick fresh ground pepper, to taste

Instructions

1. Spray your slow cooker with nonstick spray.
2. Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
3. Sprinkle the top with the ranch dressing mix and the au jus mix.
4. Place peppers on top of mixes.
5. Add the stick of butter on top.
6. Set your slow cooker to 8 hours and forget it.
7. You do not add any additional water to this.
8. Served with mashed potatoes, but you could serve with egg noodles.

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Quick Tip: Serve this with a side dish of roasted vegetables or mashed potatoes.

Thanks again to Food.com for this amazing recipe.