Description
Indulge in the comforting flavors of Mississippi Pot Roast, a dish that embodies warmth and deliciousness. This recipe features a succulent chuck roast slow-cooked to perfection with a mix of butter, pepperoncini peppers, ranch dressing, and au jus seasoning. The result is tender, juicy meat that effortlessly pulls apart and absorbs all the rich flavors. Ideal for family dinners or potlucks, this pot roast is as versatile as it is delicious. Serve it over creamy mashed potatoes, in sliders, or alongside a fresh salad for a meal that will impress everyone at the table. With minimal prep and hands-off cooking thanks to the slow cooker, you can enjoy your day while this hearty meal prepares itself.
Ingredients
Scale
- 3–4 lbs chuck roast
- ½ tsp ground black pepper
- ¼ cup low-sodium beef broth
- 2 Tbsp olive oil
- 1 packet ranch dressing mix (1 oz)
- 4 Tbsp unsalted butter
- 6 pepperoncini peppers
- 1 packet au jus mix
- 2 garlic cloves (minced)
Instructions
- Season the chuck roast generously with black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned.
- Transfer the seared roast to a slow cooker. Pour in beef broth and sprinkle with ranch dressing mix and au jus powder. Add minced garlic, sliced butter, and pepperoncini peppers.
- Cover and cook on low for 7-9 hours or high for 4-6 hours until fork-tender.
- Shred the beef with two forks directly in the slow cooker, mixing well with the gravy.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) / 4 hours (high)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg