Mississippi Pot Roast
Mississippi Pot Roast is a tender, flavorful slow-cooker meal featuring chuck roast cooked low and slow with au jus, ranch seasoning, butter, and tangy pepperoncini peppers. The result is melt-in-your-mouth beef in a rich, zesty sauce, perfect for weeknight dinners or weekend gatherings.
- Prep Time: 10 minutes
- Cook Time: 4–8 hours
- Total Time: 4 hours 10 minutes to 8 hours 10 minutes
- Yield: 6–8 servings
- Category: Main Course, Slow Cooker
- Method: Slow Cooking, Searing
- Cuisine: American
Ingredients
2.5-pound chuck roast
1 tablespoon olive oil
1 packet au jus dried seasoning
1 packet dried ranch dressing seasoning
½ cup unsalted butter (1 stick)
6–10 pepperoncini peppers
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2–3 minutes per side. Transfer to the slow cooker.
- Sprinkle the au jus seasoning and ranch dressing seasoning evenly over the roast.
- Place butter on top of the roast and add pepperoncini peppers around the meat.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the roast is tender and easily shredded.
- Remove the roast and shred with two forks. Stir the juices and peppers in the slow cooker to create a sauce. Serve the shredded roast with the sauce poured over top.
Notes
Add extra pepperoncini peppers or crushed red pepper flakes for more heat.
Add potatoes, carrots, and onions 2–3 hours before the end of cooking for a complete one-pot meal.
Use a Dutch oven for oven cooking at 325°F (165°C) for 3–4 hours if not using a slow cooker.
Thicken juices with cornstarch slurry for richer gravy.
Leftovers store in the fridge up to 4 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 130mg
Find it online: https://justsosavory.com/mississippi-pot-roast/
