Classic Mississippi Pot Roast
This classic Mississippi Pot Roast recipe delivers a tender, flavorful roast with minimal effort, perfect for a satisfying family meal. Simply combine a few staple ingredients in a slow cooker for a rich and savory dish.
Equipment
- Paper towels
- Large, heavy-bottomed skillet or Dutch oven
- Slow cooker
- Two forks
Ingredients
Main Ingredients
- 3-4 lb Chuck Roast
- 1 packet (1 oz) Ranch Seasoning Mix
- 1 packet (0.6 oz) Au Jus Gravy Mix
- ½ cup (1 stick) Unsalted Butter
- ½ cup Pepperoncini Peppers
- Salt and freshly ground black pepper to taste
- 2-3 tablespoons Olive Oil or Vegetable Oil for searing
Instructions
Preparation
- Pat the chuck roast dry with paper towels, then season generously with salt and black pepper on all sides.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat, then sear the roast for 3-4 minutes per side until a deep brown crust forms.
- Transfer the seared roast to your slow cooker; if not searing, place the raw roast directly into the slow cooker.
- Sprinkle the entire packets of ranch seasoning mix and au jus gravy mix over the roast.
- Place the stick of unsalted butter on top of the roast, arrange pepperoncini peppers around it, and add 1-2 tablespoons of pepperoncini juice for extra tang.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the roast is very tender and easily shreddable.
- Once cooked, remove the roast from the slow cooker and shred it using two forks.
- Return the shredded meat to the slow cooker and stir it into the flavorful juices before serving.
Notes
For the most tender results, always cook on the low setting. The pepperoncini juice adds a delightful tang, so don't skip it if you like a little extra kick. This roast is excellent served with mashed potatoes or rice to soak up the delicious gravy.