Description
Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish made with chuck roast, ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. This recipe is perfect for an easy and satisfying meal served with mashed potatoes or your favorite side dishes.
Ingredients
Scale
Meat
- 3-4 lb. chuck roast
Seasonings and Sauces
- 1 (1 oz.) packet ranch dressing mix
- 1 (1 oz.) packet au jus gravy mix
- 4 tablespoons butter
Vegetables
- 6-10 pepperoncini peppers
- 1 lb. baby carrots (optional)
- 1 1/2 lb. baby potatoes (optional)
Instructions
- Optional Searing: Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side. This step enhances flavor but can be skipped for convenience.
- Prepare Slow Cooker: Place the chuck roast in a 6-quart slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Add Butter and Peppers: Place the 4 tablespoons of butter on top of the roast. Add 6 to 10 whole pepperoncini peppers around the roast. If desired, add baby carrots and baby potatoes to the slow cooker.
- Slow Cook: Cover and cook on LOW for 8 hours until the meat is tender and easily shreds.
- Shred and Toss: Using two forks, shred the roast directly in the slow cooker. Stir the meat to coat it well with the flavorful juices and seasonings.
- Serve: Dish the pot roast and serve hot with mashed potatoes or your preferred sides. Enjoy your delicious Mississippi Pot Roast!
Notes
- Adding about 1 lb. baby carrots and 1 1/2 lb. baby potatoes to the slow cooker creates a complete meal with vegetables.
- To enhance flavor, sear the roast before slow cooking but it is optional.
- You can substitute pepperoncini peppers with banana peppers for a different flavor.
- Use leftover roast in sandwiches or tacos for another meal.
- For thicker gravy, remove meat and simmer juices on stovetop to reduce.
- Recipe is versatile and forgiving, ideal for busy days or meal prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
