Mississippi Pot Roast

A Southern comfort dish featuring tender beef slow-cooked with ranch seasoning, pepperoncini, and butter for rich flavors and easy preparation.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Southern

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

3 to 4 pounds Chuck roast Choose a well-marbled roast for best flavor.
1 packet Ranch seasoning mix Use high-quality seasoning for optimal flavor.
1 packet Au jus gravy mix Can substitute with gluten-free option.
6 to 10 pieces Pepperoncini peppers Add juice for extra flavor.
4 to 8 tablespoons Butter Can substitute with margarine or plant-based butter.

Method

Preparation

Start by adding your chuck roast to the slow cooker in one piece.
Sprinkle the ranch seasoning mix and the au jus gravy mix over the roast without adding any water.
Place the butter on top of the roast and scatter the pepperoncini around it, adding 2 to 4 tablespoons of pepperoncini juice.

Cooking

Set your slow cooker to LOW for 8 hours or HIGH for 4 to 5 hours.
When it’s ready, shred the roast right inside the slow cooker, mixing it with all the delicious juices.

Notes

Serve over creamy mashed potatoes or on a sandwich. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.