Description
Mississippi Pot Roast is a beloved Southern classic that transforms tender, slow-cooked beef into a savory masterpiece. Infused with a delightful mix of ranch seasoning and au jus gravy, this dish features zesty pepperoncini peppers that elevate the flavor profile to new heights. Ideal for family dinners, this pot roast is not only simple to prepare but also yields an irresistibly rich gravy perfect for spooning over mashed potatoes or crusty bread. With minimal prep time and hands-off cooking, you’ll have a comforting meal ready to impress your guests or satisfy your cravings.
Ingredients
Scale
- 3 pounds boneless beef chuck roast
- 1 ounce packet dry ranch seasoning mix
- 1 ounce packet dry au jus gravy mix
- 1/2 cup unsalted butter
- 1/2 cup whole pepperoncini peppers
- 1/4 cup pepperoncini juice
Instructions
- Place the beef chuck roast in a 6-quart slow cooker.
- Sprinkle ranch and au jus mixes evenly over the roast.
- Top with unsalted butter.
- Arrange whole pepperoncini around the roast.
- Pour pepperoncini juice over the top.
- Cover and cook on low for 8 hours until tender.
- Shred the beef with two forks, discarding excess fat.
- Return shredded beef to slow cooker, mixing with pan juices and peppers.
- Serve hot over mashed potatoes, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 0g
- Sodium: 685mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 100mg