Description
Mississippi Pot Roast is a slow-cooked comfort food classic that’s rich, flavorful, and fall-apart tender. Made with just five main ingredients and a chuck roast, this recipe is effortless and packed with savory, tangy goodness. Perfect for Sunday dinner or meal prep for the week!
Ingredients
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3-4 lb chuck roast
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1 packet ranch dressing mix
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1 packet au jus gravy mix
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1/2 cup (1 stick) unsalted butter
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5-6 pepperoncini peppers (plus a splash of juice if desired)
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Optional: 1 tablespoon oil (if searing roast)
Instructions
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(Optional) In a large skillet, heat oil over medium-high heat. Sear roast on all sides until browned (about 2–3 minutes per side).
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Place roast in a slow cooker.
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Sprinkle the ranch mix and au jus mix directly over the roast.
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Place the stick of butter on top of the roast.
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Add pepperoncini peppers around the meat. Add 1–2 tablespoons of pepper juice if you like it tangier.
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Cover and cook on low for 8 hours, or until the meat is tender and easily shredded.
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Shred the roast in the pot and mix with the juices. Serve warm.
Notes
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(Optional) In a large skillet, heat oil over medium-high heat. Sear roast on all sides until browned (about 2–3 minutes per side).
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Place roast in a slow cooker.
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Sprinkle the ranch mix and au jus mix directly over the roast.
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Place the stick of butter on top of the roast.
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Add pepperoncini peppers around the meat. Add 1–2 tablespoons of pepper juice if you like it tangier.
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Cover and cook on low for 8 hours, or until the meat is tender and easily shredded.
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Shred the roast in the pot and mix with the juices. Serve warm.