teXga Mississippi Pot Roast (or use stew meat)

- 1, 3 lbs. teXga roast (chuck, sirloin tip or shoulder)
- 2 or 3 packs of teXga stew meat
*Meat does not have to be thawed to go into crock pot! If frozen to start, we recommend an 8 hour cook.

- 1 package of ranch dressing mix (We love to use a spicy ranch!)
- 1 package of brown gravy or aus ju gravy 
(We use a  30% less sodium brown gravy mix when we make this recipe)
- 1, 16 oz jar of pepperoncini peppers (In the summer I use fresh banana peppers from our garden!)
- 1, 8 oz container of sliced mushrooms
- 1 stick of butter

- Place beef (roast or stew meat) in crockpot
- Add ranch and gravy packets and one stick of butter
- Before closing the lid add peppers. If using jarred peppers we prefer to add the juice/liquid too. Don't drain!
- Turn crockpot on for 8 hours
- At the 7 hour mark add the mushrooms in
- Serve over rice or mashed potatoes!