Description
A comforting Mississippi venison pot roast slow-cooked to perfection with savory flavors and a delightful kick from pepperoncini peppers.
Ingredients
- 3-4 pounds venison roast
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 5-6 pepperoncini peppers
- 1/2 cup water
- Salt and pepper to taste
Instructions
- Place the venison roast in the crockpot.
- Sprinkle the au jus gravy mix and ranch seasoning mix over the roast.
- Add the pepperoncini peppers and pour the water around the roast.
- Season with salt and pepper to taste.
- Cover and cook on low for 8-10 hours, or until the meat is tender and can be shredded with a fork.
- Serve with your favorite sides.
Notes
Allow the roast to rest for about 10-15 minutes before shredding for a moist outcome.