Description
This Mississippi Pot Roast recipe features a tender, juicy chuck roast slow-cooked to perfection with ranch dressing mix, au jus gravy mix, butter, and tangy pepperoncini peppers. It’s an easy-to-make comfort food classic that melts in your mouth and pairs wonderfully with mashed potatoes, noodles, or rice.
Ingredients
Scale
Main Ingredients
- 1 (3-4 pounds) chuck roast
- 1 packet ranch dressing mix (about 1 ounce)
- 1 packet au jus gravy mix (about 0.9-1 ounce)
- 1/4 cup (4 tablespoons) unsalted butter
- 4-5 pepperoncini peppers
Instructions
- Prepare the Roast: Place the chuck roast in the base of your slow cooker, laying it flat for even cooking.
- Add Seasonings: Sprinkle the ranch dressing mix evenly over the top of the roast, followed by the au jus gravy mix. These mixes will create a flavorful crust and base for your juices.
- Add Peppers and Butter: Arrange the pepperoncini peppers on top of the seasoning mixes. Then, place the 1/4 cup of butter over everything. The peppers add a subtle tangy heat, while the butter keeps the meat moist and rich.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours. This low-and-slow method tenderizes the meat until it easily shreds with a fork.
- Serve: Once done, remove the roast and shred it if desired. Serve the tender pot roast with your choice of noodles, rice, or creamy mashed potatoes to soak up the delicious juices. Enjoy your hearty meal!
Notes
- For best flavor, use a chuck roast with good marbling for moisture and tenderness during cooking.
- If preferred, substitute green pepperoncini peppers with banana peppers for a slightly different taste.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- To thicken the gravy, remove the roast after cooking and simmer the juices on the stovetop until reduced.
- This recipe can be adapted to a pressure cooker/Instant Pot, reducing cook time dramatically.
