Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut (I used a chuck roast)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Freshly ground pepper
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add pepper and cook on low until tender, about 8 hours.