Mississippi Pot Roast
A cozy and easy dish that results in tender beef with a rich, tangy gravy, perfect for pairing with mashed potatoes or serving in sandwiches.
Ingredients
Main Ingredients
- 3-4 pounds Chuck roast This cut gets tender and shreddable.
- 1 packet Ranch seasoning mix
- 1 packet Au jus gravy mix
- 6-8 tablespoons Butter Yes, it matters.
- 6-10 peppers Pepperoncini peppers Add a splash of the juice if you like it tangier.
Optional Add-Ins
- Sliced onions Optional.
- Baby carrots Optional.
- Small potatoes Optional, for a one pot meal.
Instructions
Preparation
- Add the chuck roast right into the slow cooker. No need to cut it up.
- Sprinkle the ranch and au jus seasoning packets over the top, covering most of the surface.
- Place the butter on top in chunks, then scatter the pepperoncini around the roast. Add 2 to 4 tablespoons of pepperoncini juice if you like it tangy.
Cooking
- Cook on LOW for 8 hours, or HIGH for 4 to 5 hours, until the beef shreds easily with a fork.
- Shred the beef right in the slow cooker and let it sit in the juices for 10 minutes before serving.
Notes
Serve with mashed potatoes, rice, or sandwiches. The juices are flavorful; spoon them over everything.