Description
Mississippi Pot Roast is a tender, melt-in-your-mouth beef roast cooked slowly with a savory blend of pepperoncini peppers, au jus gravy mix, ranch seasoning, and butter. This classic American comfort dish infuses the chuck roast with rich, tangy flavors, perfect for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 3-4 pounds beef chuck roast
- 12 pepperoncini peppers plus 1/4 cup of the juice from the jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix (Hidden Valley recommended)
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Prepare the Roast: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the 3-4 pound beef chuck roast on all sides until it develops a rich brown crust, about 4-5 minutes per side. This step locks in the meat’s juices and adds depth to the flavor.
- Combine Ingredients in Slow Cooker: Place the seared roast into a slow cooker. Sprinkle both the 1 ounce au jus gravy mix and 1 ounce ranch seasoning mix evenly over the top of the roast. Add the 12 pepperoncini peppers around and on top of the roast, then pour 1/4 cup of pepperoncini juice from the jar over everything.
- Add Butter and Cook Slowly: Cut 1/2 cup of unsalted butter (1 stick) into pieces and distribute them evenly over the roast. Cover the slow cooker with its lid and cook on low for 7-8 hours (approximately 225 minutes) until the roast is tender and easily shredded with a fork.
Notes
- For a spicier kick, add some of the pepperoncini peppers’ seeds or additional hot sauce.
- If you don’t have a slow cooker, you can also cook this roast in a Dutch oven at 275°F for about 4-5 hours.
- Serve the pot roast with mashed potatoes or over egg noodles to soak up the flavorful juices.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
