Crock Pot Mississippi Roast

• 3-4 lb roast (any kind will do)

• garlic salt

• pepper

• 1 packet au jus gravy mix

• 1 packet ranch seasoning mix

• 1/2 or 1 jar pepperoncini peppers with the juice (I use the whole jar)

• 1 stick Kerrygold Garlic & Herb Butter

1. Place the roast in the bottom of the crock pot. Season with garlic salt & pepper (to taste).

2. Sprinkle the au jus and ranch packets over the roast.

3. Pour the jar of pepperoncinis on top.

4. Place the stick of butter on top.

5. Add the lid and cook on low for 8 hours.

6. Shred and serve!

*I usually serve with mashed potatoes (you know the Bob Evan’s brand are our family’s favorite)!