🥩🍽️ Mississippi Pot Roast
📝 Ingredients:
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1 (3–4 lb / 1.5–2 kg) beef chuck roast
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1 packet ranch dressing mix (about 1 oz)
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1 packet au jus gravy mix (or brown gravy mix)
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5–6 pepperoncini peppers (from a jar)
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½ cup (1 stick) unsalted butter
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Optional: 2–3 tbsp pepperoncini juice (for extra tang)
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Salt & pepper, to taste (go easy — the mixes are salty)
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Optional: 1 tbsp oil for searing
👨🍳 Instructions:
🕰️ Slow Cooker Method (Most Popular)
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Optional — Sear the Roast:
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Pat the roast dry and season lightly with pepper.
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In a hot skillet, sear the roast on all sides in a bit of oil (2–3 minutes per side).
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This adds flavor but isn’t mandatory.
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Assemble in Slow Cooker:
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Place the roast in your slow cooker.
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Sprinkle the ranch and au jus packets evenly over the top.
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Add the butter (cut into chunks) and pepperoncini peppers on top.
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Pour in a splash of pepperoncini juice, if using.
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Cook:
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Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the meat is fall-apart tender.
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Shred with forks and mix with the juices before serving.
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🔄 Oven or Dutch Oven Method:
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Follow the same prep steps and place everything in a Dutch oven.
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Cover and cook at 300°F (150°C) for about 3.5 to 4 hours.
✅ Serve With:
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Mashed potatoes (classic)
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Buttered noodles or white rice
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Crusty rolls or sandwich buns
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Roasted vegetables or green beans
🔄 Optional Add-Ins:
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Add carrots, potatoes, or onions to the pot during cooking.
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Mix in a bit of cream cheese at the end for a richer sauce.
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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?
