Mississippi Pot Roast Recipe
I have made this several times now and it is always delicious. I make it specifically to eat on buns, rolls, or as Denton likes it, on tortillas. Any way you eat it, it’s yummy!
Here’s how I make it:
I love chuck roast for this and my normal Sunday dinner type roast that I make. But if you don’t have a chuck roast, just use what you have. 
I put the roast in the bottom of my slow cooker, sprinkle on the ranch dressing package, slice the butter and scatter it around and throw in around seven or eight peperoncini’s.
Cook it on low for seven to eight hours, or as I normally do – about four hours on high. 
Shred everything in the pot and serve however you deem best. Anyway you serve it, it’s going to taste divine.
NOTE: Yes, I know that most recipes call for au jus to go into the pot too. I can never find it at my store, so I just leave it out! 
Let me know what you think!
Here’s the handy dandy printable.
Cherry Pineapple Dump Cake
Ingredients
- 1 (21 ounce can) cherry pie filling
- 1 (20 ounce can) crushed pineapple
- 1 box cake mix
- 1 stick butter
Instructions
- Mix together cherry pie filling and crushed pineapple in a baking dish.
- Sprinkle the cake mix over the top of the filling.
- Cut the butter into pats and place over the cake mix.
- Bake at 350* for about 30 minutes or until golden and bubbly.
- Enjoy!