Description
Mississippi pot roast is a tender and flavorful slow-cooked beef dish made with a chuck roast, pepperoncini peppers, and a savory blend of au jus and ranch dressing mix. Perfectly shreddable and juicy, it's ideal served over mashed potatoes or inside hoagie rolls for a satisfying meal.
Ingredients
Main Ingredients
- 1 (3 pound) chuck roast
- ½ (12 ounce) jar pepperoncini peppers
- ½ (12 ounce) jar pepperoncini juice
- ½ cup unsalted butter
- 1 (1 ounce) packet au jus gravy mix
- 1 (0.4 oz) package buttermilk ranch dressing mix
- Salt and ground black pepper to taste
Instructions
- Prepare Ingredients: Gather all ingredients before starting to ensure a smooth cooking process.
- Combine Ingredients in Slow Cooker: Place the chuck roast, pepperoncini peppers, pepperoncini juice, unsalted butter, au jus gravy mix, ranch dressing mix, salt, and pepper into the slow cooker. Make sure the butter is distributed over the roast.
- Cook the Roast: Cover the slow cooker and cook on the Low setting for about 8 hours, or until the roast is fork-tender and easily shredded.
- Shred the Meat: Remove the chuck roast from the slow cooker and shred it using two forks, mixing it with the flavorful juices and peppers left behind.
- Serve and Enjoy: Serve the shredded roast with the gravy from the slow cooker alongside mashed potatoes or in sandwich rolls for a hearty meal.
Notes
- Cooking times may vary slightly depending on the slow cooker model.
- For a spicier dish, add more pepperoncini or their juice.
- This recipe freezes well; store leftovers in airtight containers.
- For a thicker gravy, remove the meat after cooking and simmer the liquid on the stove to reduce it slightly.
