Mississippi Pot Roast Plate with Mashed Potatoes and Carrots

Instructions:
step 1 Season the roast with salt and pepper. Place it in a slow cooker.
step 2 Sprinkle the ranch and au jus mixes over the roast. Add pepperoncini peppers, pepper juice, and place the butter on top.
step 3 Cover and cook on low for 8 hours, or until the meat is fall-apart tender. Shred with forks and stir back into the juices.
step 4 Meanwhile, boil potatoes in salted water until tender. Drain, then mash with butter, milk, sour cream, salt, and pepper until creamy.
step 5 In a pan, sauté carrots in butter over medium heat for 8–10 minutes or until tender. Season with salt and pepper.
step 6 Serve shredded pot roast over mashed potatoes with a side of carrots. Garnish with green onions or parsley if desired.

Storage and Reheating Tips:
Store leftover pot roast, potatoes, and carrots in separate containers for up to 4 days in the fridge. Reheat pot roast gently in a saucepan with a splash of broth. Warm mashed potatoes and carrots in the microwave or on the stovetop with a bit of butter or milk to refresh texture.