Description
This Mississippi Pot Roast is a tender and flavorful slow-cooked beef dish made with a juicy chuck roast, seasoned with savory Ranch and Au Jus mix, butter, and tangy pepperoncini peppers, delivering a melt-in-your-mouth experience perfect for an easy, comforting meal.
Ingredients
Main Ingredients
- 3 lb beef chuck roast
- 1 packet Ranch seasoning mix
- 1 packet Au Jus seasoning mix
- 10 pepperoncini peppers
- 6 tbsp butter
- Salt, to taste
- Black pepper, to taste
- Onion flakes, to taste
Instructions
- Prepare the roast: Pat the 3 lb beef chuck roast dry with paper towels. Season both sides lightly with salt, black pepper, and onion flakes to enhance the flavor throughout the cooking process.
- Place roast in slow cooker: Lay the seasoned chuck roast flat in the bottom of your slow cooker in an even layer to ensure even cooking.
- Add seasoning mixes: Sprinkle the entire packet of Ranch seasoning mix and Au Jus seasoning mix evenly over the top of the roast to infuse it with savory flavors.
- Top with butter and pepperoncini: Place 6 tablespoons of butter on top of the seasoned roast, then arrange 10 whole pepperoncini peppers over the roast to add a subtle tangy heat and moisture.
- Cook the roast: Cover the slow cooker with its lid and cook on low heat for 7 to 8 hours, or on high heat for 3 to 4 hours, until the beef is fork-tender and easily shredded.
- Serve and enjoy: Once cooked, shred the pot roast directly in the slow cooker using two forks to mix with the buttery, tangy juices. Serve hot with your choice of sides like mashed potatoes or vegetables.
Notes
- For a thicker gravy, remove the roast after cooking and stir in a cornstarch slurry to the slow cooker juices, cooking on high until thickened.
- Adjust the number of pepperoncini peppers according to your preferred spice and tang level.
- This recipe can also be adapted to a pressure cooker for faster cooking times.
- Leftovers refrigerate well and taste even better the next day as flavors deepen.
