Slow Cooker Mississippi Pot Roast

Finally made one of these and wowza! I looked at a bunch of recipes before synthesizing this one.  Really good. Give it a try. Adjust the amount of pepperoncini peppers and brine to suit your taste.

1 (3 to 4-pound) boneless beef chuck roast

1 (1-ounce) packet ranch salad dressing & seasoning mix

1 (1-ounce) packet au jus gravy mix

8 tablespoons unsalted butter

1 (12-ounce) jar pepperoncini peppers

1. Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker.
    
2. Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 packet au jus gravy mix.
    
3. Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add about 10 pepperoncini peppers.
    
4. Cover and cook on LOW for 8 hours until the beef is very tender.  About 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting. Mix and spoon liquid over roast after about 2 hours.
     
5. Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. 

Serving suggestions

Serve over or with mashed potatoes

Grilled cheese with some pot roast between two slices of provolone using Texas Toast bread. 

Slow Cooker Pulled Pork

This is my take on a very popular dish. I'm working on a smoked version, but use liquid smoke in this one. 

Ingredients

1 (4 pound) pork shoulder roast - Boston butt

1 cup barbeque sauce

½ cup apple cider vinegar

⅛ teaspoon liquid smoke

½ cup chicken broth

¼ cup light brown sugar1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped 
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Mix the barbecue sauce, apple cider vinegar, liquid smoke and chicken broth in the slow cooker. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Place the pork roast into the slow cooker and spoon some liquid over the top. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. I flipped mine about halfway through. 

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Serving ideas...

Classic: on buttered and toasted buns with pickles, pickled red onions, etc. 

Grilled Cheese: Texas Toast bread, slice of provolone and American cheese with some pulled pork in the middle. 

Storage: This makes a lot. Freeze in muffin tins then transfer to Ziplock in the freezer. Zap in microwave and use as needed.