Mississippi Pot Roast with Anaheim Peppers
An amazing alternative to pepperoncini, anaheim peppers are sure to give a subtle kick to your Mississippi pot roast. Get cooking and make something truly delicious!
Equipment
- Slow-Cooker/Crock Pot
Ingredients
- 3 lbs Chuck Roast
- 1 Onion
- 2 cloves Garlic
- ½ lb Fresh Anaheim Peppers
- 1 stick Butter
- 1 pack Ranch Seasoning
- 1 pack Au Jus Seasoning
- 1 cup Water
Instructions
- Clean the peppers, and chop them into quarters or halves, however you like best. Dice the onions and the garlic finely.
- Warm up your crock pot, and put the butter in.
- Put in the roast, and scatter the peppers, onions, and garlic over the roast.
- Sprinkle the seasonings over the roast, and pour the water into the crock pot. Put the stick of butter on top.
- Put the lid over it and cook on low for 8-10 hours. Your dish is done once the meat is so tender it starts falling apart.
- When your chuck roast is over, shred the meat in the pot. You can use two forks for this.
- If you like, you can make gravy out of the juice, but make sure you separate the fat.
- Serve over your favorite side dish or as sliders, and enjoy!