Recipe Details
"This legendary Mississippi Pot Roast is a buttery, savory masterpiece that requires minimal effort for maximum flavor. The combination of ranch seasoning, au jus, and tangy pepperoncinis creates a rich gravy that transforms beef into a fork-tender delight."
1 Ingredients
| Qty | Item |
|---|---|
| 3 lbs | Beef Chuck Roast |
| 1 packet | Ranch Dressing Mix |
| 1 packet | Au Jus Gravy Mix |
| 0.5 cup | Unsalted Butter |
| 6 pieces | Jarred Pepperoncini Peppers |
| 2 tbsp | Pepperoncini Juice |
2 Instructions
Place the chuck roast into the bottom of the slow cooker insert. Do not add any extra water or broth.
Evenly sprinkle the dry ranch dressing mix and the au jus gravy mix over the top of the beef.
Place the whole stick of butter directly on top of the seasoned roast.
Arrange the pepperoncini peppers around the butter and pour the juice into the pot.
Cover and cook on low for 8 hours (or 4-5 hours on high) until the meat is tender enough to shred with a fork.
Once cooked, shred the beef using two forks, discarding any large pieces of fat. Stir the shredded meat back into the juices before serving.
💡 Tips & Tricks
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·
For a deeper flavor profile, sear the chuck roast in a hot skillet with a little oil for 3-4 minutes per side before placing it in the slow cooker.
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·
Use unsalted butter to prevent the roast from becoming overly salty, as the seasoning packets contain significant sodium.
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·
If you enjoy a bit of heat, slice the pepperoncinis before adding them to release more of their spicy vinegar flavor.
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·
Serve the finished beef over creamy mashed potatoes, buttered noodles, or cauliflower rice for a low-carb option.
? Frequently Asked Questions
Do I need to add water to the slow cooker?
Can I use a different cut of meat?
Is this recipe spicy?
Can I make this in an Instant Pot?
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