Mississippi Roast

🥩🍽️ Mississippi Pot Roast

📝 Ingredients:

• 1 (3–4 lb / 1.5–2 kg) beef chuck roast

• 1 packet ranch dressing mix (about 1 oz)

• 1 packet au jus gravy mix (or brown gravy mix)

• 5–6 pepperoncini peppers (from a jar)

• ½ cup (1 stick) unsalted butter

• Optional: 2–3 tbsp pepperoncini juice (for extra tang)

• Salt & pepper, to taste (go easy — the mixes are salty)

• Optional: 1 tbsp oil for searing

👨‍🍳 Instructions:

🕰️ Slow Cooker Method (Most Popular)

1. Optional — Sear the Roast:

   • Pat the roast dry and season lightly with pepper.

   • In a hot skillet, sear the roast on all sides in a bit of oil (2–3 minutes per side).

   • This adds flavor but isn’t mandatory.

2. Assemble in Slow Cooker:

   • Place the roast in your slow cooker.

   • Sprinkle the ranch and au jus packets evenly over the top.

   • Add the butter (cut into chunks) and pepperoncini peppers on top.

   • Pour in a splash of pepperoncini juice, if using.

3. Cook:

   • Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the meat is fall-apart tender.

   • Shred with forks and mix with the juices before serving.

🔄 Oven or Dutch Oven Method:

• Follow the same prep steps and place everything in a Dutch oven.

• Cover and cook at 300°F (150°C) for about 3.5 to 4 hours.

✅ Serve With:

• Mashed potatoes (classic)

• Buttered noodles or white rice

• Crusty rolls or sandwich buns

• Roasted vegetables or green beans

🔄 Optional Add-Ins:

• Add carrots, potatoes, or onions to the pot during cooking.

• Mix in a bit of cream cheese at the end for a richer sauce.

• Substitute with pork shoulder or chicken thighs for variations.

Would you like a spicy version, instant pot instructions, or to make this into sliders for a party?