Description
Mississippi Pot Roast is a flavorful, tender beef dish slow-cooked to perfection with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. This classic Southern recipe offers a savory, juicy roast that easily shreds and pairs wonderfully with mashed potatoes or vegetables for a comforting meal.
Ingredients
Scale
Meat and Seasonings
- 3-4 lb. chuck roast
- 1 (1 oz.) packet ranch dressing mix
- 1 (1 oz.) packet au jus gravy mix
Additional Ingredients
- 4 tablespoons butter
- 6-10 pepperoncini peppers
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 helps develop deeper flavor.
- Prepare slow cooker: Place the roast into a 6-quart slow cooker. Evenly sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Add butter and peppers: Place the 4 tablespoons of butter on top of the roast and add the whole pepperoncini peppers around it.
- Cook the roast: Cover and cook on LOW for 8 hours until the meat becomes very tender.
- Shred and toss: Using two forks, shred the roast directly in the slow cooker. Stir the shredded meat into the juices to coat it well.
- Serve: Dish the roast hot, ideally served with mashed potatoes or your preferred sides for a hearty meal.
Notes
- To add vegetables, include about 1 lb. baby carrots and 1 1/2 lb. baby potatoes placed under the roast before cooking.
- If searing the meat, make sure not to overcrowd the pan to achieve a good crust.
- The number of pepperoncini peppers can be adjusted to your spice and tang preference.
- Leftovers can be refrigerated and are great for sandwiches or tacos.
- For a richer gravy, add a bit of beef broth or thicken the juices after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
