Mississippi Pot Roast
3-4 pound chuck roast
1 yellow onion sliced
1/2 stick butter
1 16 oz jar Mezetta pepperoncini peppers
1 envelope dry Ranch dressing mix
1 envelope Au Jus gravy mix
Salt & pepper
2 beef bullion cubes
1 cup H2O
Boil the 2 bullion cubes in the cup of water and reserve. Slice onion and place on the bottom of the slow cooker. Take roast and rub all sides with Ranch mix and salt & pepper. Place roast on top of onions. Pour entire jar of peppers and juice over the roast. Form a little pocket in the peppers above the roast and place the 1/2 stick of butter in. Sprinkle Au Jus mix over everything and then pour the bullion broth over everything. Slow cook it for 8-10 hours.
You can make this without the Au Jus or bullion and it's good, but I want all the extra broth for sandwiches. When it's done I pull the roast out, shred it, and throw it back in. Lastly get some crusty sub rolls or bolillos and Swiss or provolone cheese slices. Toast the split rolls a little to give them some crunch. Add a slice of cheese and top with the roast, pepper, and onion mixture. You can then make a little saucer from the broth to dip your sandwich in.
They're killer sandwiches, but you can also skip the bread and serve it over mashed potatoes or white rice.