Classic Mississippi Pot Roast
This classic Mississippi Pot Roast recipe features a tender chuck roast slow-cooked with ranch seasoning, au jus gravy, butter, and pepperoncini peppers for a flavorful and easy meal.
Equipment
- Slow cooker
- Skillet or Dutch oven (optional)
- Paper towels
- Cutting board
- Two forks
Ingredients
Main Ingredients
- 3-4 pound chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (0.6 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup jarred pepperoncini peppers
- 2 tablespoons olive oil optional, for searing
Instructions
Instructions
- Pat the chuck roast dry and sear it in olive oil in a skillet or Dutch oven over medium-high heat for 3-4 minutes per side until browned, if desired.
- Place the roast into your slow cooker.
- Sprinkle both the ranch seasoning mix and the au jus gravy mix evenly over the roast.
- Add the stick of butter on top of the roast, arrange the pepperoncini peppers around it, and pour in 1-2 tablespoons of their juice.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the roast is easily shredded.
- Remove the roast, shred the meat with two forks, and return it to the slow cooker to stir into the gravy before serving hot.
Notes
For best results, searing the roast beforehand adds an extra layer of flavor and color. Adjust the amount of pepperoncini juice to your taste preference.