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.