Cooked - Homemade Mississippi Roast In The Slow Cooker

Tip: click step to get into cook mode

2lb boneless beef chuck shoulder roast

2lbs carrots, peeled and roughly chopped

1 stick of butter (unsalted)

4-6 pepperoncini peppers plus a couple tablespoons of juice from the jar

Au jus seasoning: 4tsp beef bouillon granules, 1tsp soy sauce, ¼tsp garlic powder, and ¼tsp pepper

Ranch seasoning: 1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, ¾tsp dill, ½tsp pepper, ½ tsp salt

Combine all ingredients in your slow cooker and cook on 'low' setting for 8 hours or until meat shreds easily with a fork.
Shred meat and return to slow cooker to mix with juice.

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