Mississippi Pot Roast
Mississippi Pot Roast delivers tender, juicy beef with a tangy, savory gravy, perfect for cozy weeknights or family gatherings with minimal effort. This simple recipe creates hearty slow cooker meals that are rich in flavor and endlessly versatile.
Ingredients
- 3 –4 lb 1.4–1.8 kg beef chuck roast
- 1 packet 28g ranch seasoning mix
- 1 packet 28g au jus gravy mix
- 4 tbsp 60g unsalted butter, sliced
- 6 –8 pepperoncini peppers
- ¼ cup 60ml pepperoncini juice
- Optional: ½ tsp salt ¼ tsp black pepper
- Substitution: Use brisket for chuck roast; low-sodium mixes for dietary needs.
Instructions
Prep Roast
- I pat the 3–4 lb chuck roast dry with paper towels and season lightly with salt and pepper for these Mississippi Pot Roast dishes.
Layer Ingredients
- I place the roast in the slow cooker, sprinkle 1 packet ranch seasoning and 1 packet au jus mix over it, add 4 tbsp butter slices, and scatter 6–8 pepperoncini with ¼ cup juice for these tender beef roasts.
Cook Low and Slow
- I cover and cook on low for 8 hours until fork-tender for these comforting pot roasts.
Shred Roast
- I remove the roast, shred with two forks, and mix back into the juices for this simple recipe’s flavor.
Serve Roast
- I serve hot with garnishes for these hearty slow cooker meals.
Notes
- Choose well-marbled chuck roast for best results.
- Let the roast rest for 10 minutes before shredding to retain juices.
- Use fresh pepperoncini for authentic tang and subtle heat.
- Cooking low and slow is essential for perfect texture and flavor.
- Taste the sauce before serving and adjust salt or pepper if necessary.
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