Mississippi Roast

The recipe below is just exactly as I copied it off of Good Morning America. I think just 1/2 stick of butter would be plenty. I used a sirloin tip roast, one of the toughest cuts of beef you can find, and it came out fork tender. I did cook it all day on low in the slow cooker, though.

“Sometimes we use chuck, sometimes sirloin tip, sometimes rump.”

3 to 4 pound roast, your choice of cut
1 stick butter
1 package au jus gravy mix
1 package Hidden Valley Ranch dressing mix (dry)
Pepperoncini peppers, number to your liking and a little juice

1. Sometimes we sear it. Sometimes we don’t.
2. Put roast in slow cooker. Add other ingredients. Salt and pepper if you like.
3. Cook on until tender.

Servings: 10