Description
This Mississippi Pot Roast is melt-in-your-mouth tender with incredible flavor from pepperoncini peppers, ranch seasoning, and au jus gravy mix. It’s a modern classic that’s perfect for busy weeknights!
Ingredients
Scale
- 3–4 pound chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers
- 1/4 cup pepperoncini juice from the jar
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place the chuck roast in a 6-quart slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Place the stick of butter on top of the seasoned roast.
- Add the pepperoncini peppers and juice around the roast.
- Season with salt and black pepper.
- Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is very tender and easily shreds with a fork.
- Shred the meat in the slow cooker and mix with the juices before serving.
Notes
- For best results, don’t add any additional liquid – the roast will create its own flavorful gravy
- Choose a well-marbled chuck roast for the most tender result
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days
- This recipe freezes well for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 15g
- Protein: 35g
- Cholesterol: 125mg
