MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kenneth Bargers' Mississippi Roast
 Categories: Five, Beef, Sauces
      Yield: 6 servings
 
      4 lb Chuck roast
  1 1/2 oz Env ranch dressing mix
      1 oz Env McCormick's au jus gravy
           - mix
      6    Whole pepperoncini peppers
      4 tb Butter
 
  In your crock pot (slow cooker) on low setting place in
  the following order -- roast -- on top of roast sprinkle
  ranch package, sprinkle au jus package, pepperoncini
  peppers, 4 tabs of butter. Cover and cook on low for 6-8
  hours. Do not stir. Begin checking around the 6 hour
  mark to see if roast will pull with fork.
  
  NOTES: Do not add water -- will make its own gravy.
  
  Do not add salt at the beginning -- packages will be
  sufficient, and you can add salt and pepper to taste
  when completed.
  
  Depending on your taste you can add more pepperoncini
  peppers -- our family likes the tang and bite, so we
  always add more to the recipe.
  
  RECIPE FROM: https://tennesseefoodie.wordpress.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Skepticism, like chastity, should not be relinquished too readily.
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