Mississippi Roast

Ingredients:

• 1/2 c. beef broth
• 1/2 large onion, finely chopped
• 1 packet ranch seasoning
• 3-4 lb. boneless beef chuck roast
• kosher salt
• Freshly ground black pepper
• 1 c. pepperoncini
• 4 tbsp. butter
• Thick sliced bread, for serving

Directions:

Combine beef broth, Ranch seasoning, and onion in the bowl of a slow cooker and mix until combined. Add beef chuck roast and season with salt and pepper, then add pepperoncini and butter.

Cover and cook on high heat setting for 4 hours or on low for 6 to 8 hours.

Remove meat from slow cooker and transfer to a large bowl. Shred meat with two forks and toss beef with juices from the slow cooker.

Serve warm on toast.