Mississippi Pot Roast

• 3 to 4 pound chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 pound butter, sliced
• 4 or 5 pepperoncini peppers

Put the roast in a slow cooker. Sprinkle the ranch dressing mix and the au jus gravy mix on top of the roast, and lay the slices of butter on top. Add the pepperoncini peppers to the top of the roast, and cook on the slow cooker's low heat setting for 8 hours. The roast will make its own gravy, and should be falling apart towards the end of the cooking time - if you wish, you can tear it apart with a fork about 30 minutes before the cooking time is over.

Thanks to Bill R. for the photo!