Description
A flavorful and tender Mississippi Pot Roast slow-cooked to perfection with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers, perfect for an easy and hearty dinner.
Ingredients
Scale
Main Ingredients
- 3-4 lb. chuck roast
- 1 (1 oz.) packet ranch dressing mix
- 1 (1 oz.) packet au jus gravy mix
- 4 tablespoons butter
- 6-10 pepperoncini peppers
Instructions
- Sear the Roast: Over medium-high heat, sear the chuck roast on both sides until browned, about 5 minutes per side. This step is optional but adds extra flavor.
- Prepare Slow Cooker: Place the roast in a 6-quart slow cooker and sprinkle evenly with ranch dressing mix and au jus gravy mix.
- Add Butter and Peppers: Place the butter and whole pepperoncini peppers on and around the roast in the slow cooker.
- Slow Cook: Cook on LOW for 8 hours until the roast is tender and easily shreddable.
- Shred and Mix: Remove the roast and shred the meat using two forks. Return the shredded meat to the slow cooker and toss it in the cooking juices.
- Serve: Dish out the roast hot and serve with mashed potatoes or your preferred side dishes.
Notes
- For added vegetables, include 1 lb. baby carrots and 1 1/2 lb. baby potatoes with the roast in the slow cooker.
- For best results, sear the meat before slow cooking to enhance flavor and texture.
- You can adjust the number of pepperoncini peppers based on your preferred spice level.
- This recipe pairs well with mashed potatoes, rice, or vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
