Description
Mississippi Pot Roast is a flavorful, tender slow-cooked beef dish made with chuck roast, ranch and au jus seasoning mixes, butter, and pepperoncini peppers. This easy recipe results in a juicy savory pot roast that's perfect served with mashed potatoes or your favorite sides.
Ingredients
Scale
Main Ingredients
- 3-4 lb. chuck roast
- 1 (1 oz.) packet ranch dressing mix
- 1 (1 oz.) packet au jus gravy mix
- 4 tablespoons butter
- 6-10 pepperoncini peppers
Instructions
- Optional Sear: Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side. This step adds extra flavor but can be skipped if preferred.
- Prepare Slow Cooker: Place the seared (or unseared) roast into a 6 quart slow cooker.
- Add Seasonings: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Add Butter and Peppers: Place the butter on top of the roast and add the whole pepperoncini peppers around it.
- Cook: Cover and cook on LOW heat setting for 8 hours until the roast is tender and easily shreddable.
- Shred the Meat: Remove the roast and shred it using two forks. Return the shredded meat to the slow cooker and toss it in the cooking juices for extra flavor.
- Serve: Dish the Mississippi Pot Roast hot, ideally served with mashed potatoes or your choice of side dishes. Enjoy!
Notes
- If desired, add about 1 lb. baby carrots and 1 1/2 lb. baby potatoes along with the roast for a complete meal.
- Searing the roast is optional but enhances the flavor and texture of the final dish.
- Use the cooking juices to keep the shredded beef moist and flavorful when serving.
- Substitute butter with margarine for a dairy-free option if necessary, but it may alter the richness slightly.
- For a spicier version, add more pepperoncini peppers or include some of the juice from the jar.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
