Mississippi Pot Roast
Ingredients
- Pot Roast:
- 3 to 4 lbs chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter
- 6 to 8 pepperoncini peppers
- ¼ cup pepperoncini juice
- Salt and black pepper to taste
- Serving:
- Mashed potatoes
- Rice
- Egg noodles
- Crusty bread
- Roasted vegetables
Instructions
- Pat chuck roast dry with paper towels.
- Season both sides with salt and pepper.
- Place roast in slow cooker.
- Sprinkle ranch seasoning evenly over top.
- Sprinkle au jus mix evenly over top.
- Place butter on top of roast.
- Arrange pepperoncini peppers around roast.
- Pour pepperoncini juice over everything.
- Cover with lid.
- Cook on low 8 hours or high 4 to 5 hours. Low is better.
- Check if meat is fall-apart tender. Cook 30 more minutes if needed.
- Remove roast to serving platter.
- Shred with two forks.
- Pour gravy from slow cooker over meat. Stir to coat.
- Serve hot over mashed potatoes, rice, noodles, or with bread.
Notes
- Use a chuck roast for best tenderness and flavor
- Do not skip butter — creates rich gravy
- Cook on low for maximum tenderness
- Do not lift the lid during cooking
- Use the gravy — packed with flavor
- Shred before serving with two forks
- Tastes better the next day — flavors meld
- Brisket or bottom round work as a substitute
- Can cook in Instant Pot for 60 minutes high pressure
- Store leftovers up to 4 days