Description
Mississippi Pot Roast is a deliciously savory slow-cooked chuck roast recipe that combines ranch seasoning, au jus mix, tangy pepperoncini peppers, and butter. This easy-to-make dish results in melt-in-your-mouth tender beef, perfect for a comforting family dinner with minimal prep.
Ingredients
Meat
- 3 pounds chuck roast
Seasonings
- 1 packet ranch dressing mix
- 1 packet au jus mix
Other Ingredients
- 6 tablespoons butter
- 6-8 pepperoncini pickled hot peppers
- 1/2 cup (or more) pepperoncini brine
Instructions
- Prepare the slow cooker: Place the chuck roast inside a slow cooker liner to prevent sticking and make cleanup easier.
- Add seasonings: Sprinkle the ranch dressing mix and the au jus mix evenly over the roast to build flavor.
- Add butter and peppers: Place pats of butter on top of the roast, then arrange the pepperoncini peppers over the meat for a tangy kick.
- Pour pepperoncini brine: Pour 1/2 cup (or more depending on preference) of the pepperoncini brine over the roast to add moisture and enhance flavor.
- Set up slow cooker: Place the liner inside the slow cooker and open the liner edges over the cooker to allow vents.
- Cook the roast: Cook on LOW for 8 hours until the roast is fall-apart tender and infused with the seasonings.
- Shred and serve: Once cooked, shred the roast using two forks in the flavorful cooking juices and serve hot.
Notes
- You can freeze the slow cooker liner with all ingredients before cooking for up to 3 months for convenience.
- Adjust pepperoncini quantity according to your preferred spice tolerance.
- If preferred, serve the shredded roast over mashed potatoes, rice, or in sandwiches.
- Use a meat thermometer to ensure the roast reaches an internal temperature of 190-200°F for optimal tenderness.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
