Mississippi Pot Roast Recipe from Beef It’s What’s For Dinner

Ingredients

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• 1 teaspoon freshly ground black pepper
• 2 teaspoon granulated garlic
• 4 to 6 pickled pepperoncinis
• 1 cup water

Directions

1. Place beef Cross Rib Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over couscous, mashed potatoes or noodles.