Mississippi Pot Roast (Print Version)

# Ingredients:

01 - 4 pound beef chuck roast.
02 - 2 tablespoons olive oil.
03 - 2 sweet onions, sliced 1-inch thick.
04 - 4 cloves garlic, minced.
05 - 1 ounce packet ranch dressing mix.
06 - 0.87 ounce packet brown gravy mix.
07 - 1 cup sliced pepperoncini peppers (or 8 whole), plus 1/2 cup juice.
08 - 1 stick unsalted butter.
09 - 1 1/2 cups beef broth.
10 - Cornstarch slurry (optional for thickening).

# Instructions:

01 - Heat oil in cast iron skillet and brown roast 5-8 minutes per side.
02 - Place roast in slow cooker and arrange onions around it.
03 - Sprinkle with ranch mix and gravy mix.
04 - Top with butter, garlic, pepperoncini juice and broth.
05 - Cover and cook on LOW 8-10 hours or HIGH 6-8 hours until tender.
06 - Separate and thicken gravy with cornstarch if desired.
07 - Shred meat, mix with gravy, serve over mashed potatoes or rice.

# Notes:

01 - Can reduce broth for less gravy.
02 - Add vegetables if desired.
03 - Pepperoncini can be added later for firmer texture.

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