- 1 3-4 pound chuck roast
- 3-4 pepperoncini peppers
- 4-6 whole peeled garlic cloves
- 1 packet ranch dressing mix (my friend Dana leaves this out)
- 1 packet onion soup mix or au jus
- 1/2 stick butter
- Salt and black pepper to taste
- Cornstarch and flour for gravy (optional)
Pat roast dry with paper towels and sprinkle lightly with salt and pepper. Place in slow cooker, put all other ingredients on top of and around roast, and cook on low for 8 hours. Remove meat to plate and remove peppers (they will likely have split open during cooking, and you may squeeze out the insides into the pot if desired).
To make gravy: stir 1 tbsp cornstarch and 2 tbsp flour into the liquid in the pot until blended. Shred or slice meat if desired and put back into the pot until ready to serve.
This is my adaptation of this famous recipe that has been going rampant on Pinterest and Facebook. According to my research, it really was created in Mississippi; the originator shared it with her friends, who shared it with their friends, and so on and so on. And now I know why!
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
This pot roast is good in Mississippi or anywhere. Awesome stuff!
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