Ah, Mississippi Pot Roast—tender, flavorful, and ridiculously easy! This is a slow-cooker favorite that practically melts in your mouth.
Mississippi Pot Roast
Ingredients:
- 3–4 lb (1.4–1.8 kg) chuck roast
- 1 packet ranch seasoning mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
- ½ cup unsalted butter (1 stick)
- 5–6 pepperoncini peppers (with juice)
- Optional: black pepper to taste
Steps:
- Prep the Roast:
- Place the chuck roast in the slow cooker.
- Add Seasonings:
- Sprinkle ranch seasoning and au jus mix evenly over the roast.
- Place butter on top of the roast.
- Scatter pepperoncini peppers around and over the roast.
- Cook:
- Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is fork-tender.
- Serve:
- Shred the meat with two forks and mix with the juices.
- Serve over mashed potatoes, rice, or even sandwich rolls.
If you want, I can also give a quick oven version that mimics the slow-cooker method in about 3 hours with the same flavor.
Do you want me to give that version?
