Description
Mississippi Pot Roast is a flavorful, tender chuck roast slow-cooked with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. This hearty dish creates a delicious and easy-to-make meal perfect for serving with mashed potatoes or your favorite sides.
Ingredients
Scale
Main Ingredients
- 3-4 lb. chuck roast
- 1 (1 oz.) packet ranch dressing mix
- 1 (1 oz.) packet au jus gravy mix
- 4 tablespoons butter
- 6-10 pepperoncini peppers
Instructions
- Optional Sear: Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side. This seals in flavor and adds richness.
- Prepare Slow Cooker: Place the seared or raw chuck roast into a 6 quart slow cooker. Evenly sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Add Butter and Peppers: Place the butter and whole pepperoncini peppers on top of the roast. Optionally add vegetables like baby carrots and baby potatoes if desired.
- Slow Cook: Cover and cook on LOW for 8 hours, allowing the roast to become tender and infused with the juices.
- Shred Meat: Remove the roast and shred it using two forks. Return the shredded meat to the slow cooker and toss it in the flavorful juices.
- Serve: Dish out the Mississippi Pot Roast hot with mashed potatoes or your preferred sides. Enjoy your comforting meal!
Notes
- If adding vegetables, use about 1 lb. baby carrots and 1 1/2 lb. baby potatoes added to the slow cooker along with the other ingredients.
- Searing the roast before cooking is optional but enhances the flavor and appearance.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious juices.
- You can adjust the number of pepperoncini peppers to your heat preference.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
