Description
Mississippi Pot Roast is a flavorful, tender slow-cooked chuck roast infused with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. This easy, one-pot meal is perfect for a comforting dinner 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 Chuck Roast: Optional step — over medium-high heat, sear the chuck roast on both sides until browned, approximately 5 minutes per side, to develop flavor and lock in juices.
- Prepare the Slow Cooker: Place the seared roast in a 6-quart slow cooker. Evenly sprinkle both the ranch dressing mix and au jus gravy mix over the roast.
- Add Butter and Peppers: Add 4 tablespoons of butter and 6-10 whole pepperoncini peppers on top of the roast to impart a rich, tangy flavor.
- Cook the Roast: Cover the slow cooker and cook on LOW setting for 8 hours until the roast is tender and easily shreddable.
- Shred and Toss: Remove the roast and shred it with two forks, then return the shredded meat to the slow cooker to mix and soak in the flavorful juices.
- Serve: Dish out the Mississippi Pot Roast while hot. It is best served alongside mashed potatoes or your preferred side dishes for a complete meal.
Notes
- For added vegetables, include 1 lb. baby carrots and 1 1/2 lb. baby potatoes with the roast before cooking in the slow cooker.
- Searing the roast before slow cooking is optional but enhances the overall flavor and texture.
- Use the pepperoncini peppers' juice to add extra tang if desired.
- This recipe pairs well with mashed potatoes, rice, or roasted vegetables for a hearty meal.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
