Mississippi Pot Roast recipe

Here's how to make Mississippi Pot Roast

1 boneless beef chuck arm roast (arm, shoulder, or blade), about 2½ lbs.

1 packet ranch dressing mix

1 packet dry onion soup mix

1 tsp. freshly ground black pepper

2 tsp. granulated garlic

4 to 6 pickled pepperoncinis

1 C. water

Place roast in a 4.5 to 5.5-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on high 6 to 7 hours or on low 7 to 8 hours or until beef is fork-tender (no stirring).

Turn off slow cooker and remove roast. Shred and return to slow cooker. Serve warm over couscous, mashed potatoes or noodles.