Description
Mississippi Pot Roast is a flavorful and tender slow-cooked beef dish made with chuck roast, ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. The slow cooking process yields a juicy, melt-in-your-mouth roast that's perfect for a comforting family meal served with mashed potatoes or vegetables.
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
Optional Vegetables
- 1 lb. baby carrots
- 1 1/2 lb. baby potatoes
Instructions
- Sear the Meat: Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side. This step is optional but adds extra flavor and color to the roast.
- Prepare Slow Cooker: Place the seared or raw roast in a 6 qt. slow cooker. Evenly sprinkle ranch dressing and au jus gravy mix over the roast.
- Add Butter and Peppers: Add 4 tablespoons of butter on top of the roast along with 6-10 whole pepperoncini peppers, distributing them evenly.
- Add Vegetables (Optional): If desired, add 1 lb. baby carrots and 1 1/2 lb. baby potatoes around the roast for a complete meal.
- Cook Slowly: Cover and cook on LOW setting for 8 hours, allowing the flavors to develop and the meat to become tender.
- Shred and Serve: After cooking, shred the roast with two forks directly in the slow cooker. Toss the shredded meat in the juices to coat thoroughly.
- Dish and Enjoy: Serve the Mississippi Pot Roast hot, ideal alongside mashed potatoes or your preferred side dishes.
Notes
- Searing the roast before slow cooking adds more depth and caramelization but can be skipped if short on time.
- Adding baby carrots and baby potatoes makes it a one-pot meal, soaking up all the delicious flavors.
- If you prefer less spice, reduce the number of pepperoncini peppers or remove the seeds before adding.
- Leftover roast can be refrigerated for up to 3 days or frozen for longer storage.
- Use a 6-quart slow cooker to ensure enough space for the roast and optional vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
