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Mississippi Pot Roast

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Mississippi Pot Roast is a rich, savory slow-cooked chuck roast with pepperoncini, ranch seasoning, au jus gravy, and butter. It cooks until fall-apart tender and is perfect served over mashed potatoes.

Ingredients

  • 1 tablespoon vegetable oil (optional, for browning)
  • 3–4 pound chuck roast
  • ¼ cup water (optional, for browning)
  • 8–10 pepperoncini and ½ cup of the pepperoncini juice (approximately ½ the contents of a 16-oz jar)
  • ¼ cup butter (salted or unsalted is fine)
  • 1 ounce packet of ranch dressing mix (about 2 heaping tablespoons)
  • 1 ounce packet of au jus gravy mix (about 2 heaping tablespoons)

Instructions

  1. Add the oil to a large Dutch oven and heat over medium-high heat. Once hot, add the roast and cook until deeply browned, 3-5 minutes per side.
  2. Remove from heat and transfer the roast to the slow cooker. Return the Dutch oven to medium-high heat and add the water. Use a wooden spoon to scrape up the browned bits from the bottom of the pot, then pour everything over the roast in the slow cooker.
  3. Add the pepperoncini, pepperoncini juice, butter, ranch dressing mix, and au jus gravy mix to the slow cooker. Cover and cook on low for 6-8 hours, until the meat is fall-apart tender.
  4. Transfer the roast to a cutting board and shred the meat with two forks. Remove any large pieces of fat, then return the shredded meat to the gravy in the slow cooker. Serve hot.

Notes

  • Browning the roast is optional but adds extra flavor.
  • Salted or unsalted butter may be used.
  • Serve over mashed potatoes or alongside your favorite vegetable sides.
  • Remove large pieces of fat while shredding the cooked roast.

Nutrition

Find it online: https://yumfamilyrecipes.com/mississippi-pot-roast/