Description
Mississippi Pot Roast is a flavorful and tender slow-cooked beef dish featuring a chuck roast seasoned with ranch dressing mix and au jus gravy mix, enriched with butter and pepperoncini peppers. It’s an easy, comforting meal perfect for hearty dinners and pairs wonderfully 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
Optional Vegetables
- 1 lb. baby carrots
- 1 1/2 lb. baby potatoes
Instructions
- Sear the roast: Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side. This step is optional but adds extra flavor and helps lock in juices.
- Prepare the slow cooker: Place the seared roast into a 6-quart slow cooker. Sprinkle evenly with the ranch dressing mix and au jus gravy mix to coat the meat thoroughly.
- Add butter and peppers: Place the 4 tablespoons of butter over the roast and add 6 to 10 whole pepperoncini peppers around the meat for tangy, slightly spicy flavor.
- Cook low and slow: Cook on LOW setting in the slow cooker for 8 hours, allowing the meat to become tender and flavorful as it absorbs the spices and juices.
- Shred and toss: After cooking, shred the roast with two forks directly in the slow cooker. Mix the shredded meat well with the cooking juices to keep it moist and flavorful.
- Serve hot: Dish out the Mississippi Pot Roast and serve immediately with mashed potatoes or your choice of sides for a comforting and satisfying meal.
Notes
- If adding vegetables, include about 1 lb. of baby carrots and 1 1/2 lb. of baby potatoes; add them to the slow cooker before cooking to allow them to soften and absorb flavor.
- Searing the roast is optional but helps to deepen the flavor and improve texture.
- You can adjust the number of pepperoncini peppers to vary the dish’s spice and tanginess according to your taste preferences.
- Use leftover Mississippi Pot Roast in sandwiches or tacos for delicious next-day meals.
- For a thicker sauce, remove the roast after cooking and simmer the remaining juices on the stovetop to reduce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
