FIRE ROASTED ENCHILADAS via MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn't disappointed. It's FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!

MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, cut into chunks

• Layer the celery, onions and carrots in a 6 quart slow cooker.
• Top with roast.
• Sprinkle the dry mixes over the roast.
• Top with peppers and then butter slices.
• Cook on low 8 hours.