I served two entrees for Thanksgiving this year: turkey and Mississippi Pot Roast. Brooke made some of the roast a few weeks back and served it here at work. It was the best tasting roast I’d ever had. There was so much rich and engaging flavor that everyone loved it. I’d never had it before and once I found out how ridiculously easy it is to make, it made its way to our holiday table. You only need a 12 ounce jar of pepperoncini (mild or medium), a packet of creamy ranch dressing powder, a packet of au jus gravy powder, a stick of butter, and about 3 pounds of roast. I like chuck roast. I think Brooke used a shoulder. Use whatever you like best. Most recipes I found say to use half the juice and pepper from the pepperoncini jar. Some say the whole jar. I went with half. Most say a half cup of butter (1 stick), but I used ¾ a stick. Otherwise, set the slow cooker to low. Put the roast in. put everything else in with it. Then cook with lid on for 6 to 8 hours. However long it takes to be tender.
You’ll want to save the leftover juice. It tastes great and makes wonderful gravy.