Description
This Mississippi Pot Roast recipe creates a flavorful and tender dish that is perfect for a comforting family meal. The combination of ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter results in a juicy and delicious pot roast that pairs well with mashed potatoes or crusty bread.
Ingredients
Chuck Roast:
3–4 pounds
Ranch Dressing Mix:
1 packet
Au Jus Gravy Mix:
1 packet
Unsalted Butter:
1/2 cup (1 stick)
Pepperoncini Peppers:
5–6
Pepperoncini Juice:
2 tablespoons
Vegetable Oil:
2 tablespoons
Salt and Pepper:
To taste
Instructions
- Season the Chuck Roast: Lightly season the chuck roast with salt and pepper.
- Sear the Roast: In a large skillet over medium-high heat, sear the roast on all sides until browned, about 2–3 minutes per side.
- Prepare the Crockpot: Place the seared roast in the crockpot. Sprinkle ranch dressing mix and au jus gravy mix over the roast. Add the stick of butter on top and arrange pepperoncini peppers around the roast. Pour pepperoncini juice over everything.
- Cook: Cover and cook on low for 8 hours or until the meat is tender and shreds easily with a fork.
- Shred and Serve: Shred the roast with forks and stir it into the juices. Serve hot with your choice of sides.
Notes
- For extra heat, add more pepperoncini peppers or brine.
- Leftovers can be used for delicious sandwiches the next day.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 0g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
