My take on a Mississippi Pot Roast!!! Soooo easy and delicious. Serves: 6 Ingredients: 3–4 lb chuck roast 1 lb baby potatoes, halved 4-5 carrots, cut into 2 inch chunks 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon Harmony Ranch or 1 packet ranch mix 1/2 cup beef broth or water 2 tablespoons Dijon mustard 6 pepperoncini peppers + 2 tablespoons juice from the jar 3 tablespoons butter, optional Instructions: Optional for added flavor: Sear the roast in a well oiled pan over medium high heat for 4 minutes per side before adding to the slow cooker. Add the chuck roast to the slow cooker then place the carrots and potatoes around it. Add the remaining ingredients to the slow placing the pepperoncini peppers and butter on top. Cook for 7-8 hours on low or 4–5 on high or until the roast shreds easily with two forks and the veggies are tender. Shred and toss the meat in the juices before serving. You can also serve this over mashed potatoes or over egg noodles if you want ...