The mississippi pot roast is one of our family favorites and an easy dinner. Check out the recipe we use!
3 pounds venison roast
½ (12 ounce) jar pepperoncini
½ (12 ounce) jar pepperoncini juice
2 packets au jus gravy mix
1 package ranch dressing mix
1 stick of butter
salt and ground black pepper to taste
sliced provolone cheese
Directions (Slow Cooker)
Place the chuck roast in the slow cooker. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncinis on top. Pour the pepperoncini juice into the bottom of the slow cooker.
Cover and cook on high 4-6 hours, or low 8 hours, or until roast shreds easily.
Shred and serve in the meat juices with extra pepperocinis, if desired. Serve over mashed potatoes or as sandwiches with melted provolone on top!