Crock-Pot Mississippi Chuck Roast

• Meat

  • 5 lb Beef chuck, boneless roast

• Produce

  • 1 tbsp Onions, dried

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/2 cup Pepperoncini peppers
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/2 cup Butter

• Other

  • 1/4 cup To 1/2 ranch dressing

Found on meatloafandmelodrama.com

Description

Directions

• Sprinkle the meat with salt and pepper, and quickly sear both sides in a hot skillet
• Add olive oil to Crock-Pot, then add the meat, butter, onions, peppers and juice
• Cook on high for 4 hours or low for 8
• Stir in ranch dressing, shred beef, and serve