Infused Mississippi Pot Roast

INGREDIENTS:

• 1 (3-pound) chuck roast
• 1⁄2 jar pepperoncini
• 1⁄2 jar pepperoncini juice
• 1⁄2 cup cannabutter (see #41cblog for recipe)
• 1 packet au jus gravy mix
• 1 packet buttermilk ranch dressing mix

Salt and pepper to taste

INSTRUCTIONS:

1. In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, cannabutter, au jus gravy mix, buttermilk ranch dressing, salt, and pepper.
2. Cook on LOW until the roast is fork-tender, about 8 hours.
3. Pull the chuck apart with two forks. Enjoy!
4. To keep the pot roast warm, cover it with aluminum foil.

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