Mississippi Pot Roast
This is a saucy pot roast with tender shredded beef and whole pepperoncini which make the gravy tangy, but not too spicy.
Servings: 6 people
Equipment
- Skillet Large
- Slow Cooker Large
Ingredients
- 3 to 4 Pounds boneless chuck roast
- 1 Tablespoon olive oil
- 1 Packet ranch seasoning mix either dip mix or dressing mix
- 1 Packet au jus gravy mix
- 12 pepperoncini peppers
- ½ Cup pepperoncini juice
- ½ Cup unsalted butter 1 Stick
- ½ Cup beef broth
To Serve
- mashed potatoes
- fresh parsley for garnish, optional
Instructions
- Pat the chuck roast dry with paper towels.
- Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 3 to 4 minutes per side, until nicely browned. Transfer the roast to the slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
- Pour the pepperoncini juice and beef broth around the roast. Arrange the pepperoncini peppers around the sides.
- Dot the butter on top of the roast.
- Cover and cook on low for 8 hours, or until the beef is very tender and easily pulls apart with a fork.
- Shred the meat in the slow cooker and keep it in the juices.
- Serve over mashed potatoes with plenty of the buttery juices spooned on top. Add fresh parsley to garnish, if liked.
Notes
Look for good marbling: Chuck with visible marbling will give you better texture after a long slow cook. I find that leaner chuck will still work but substantial marbling offers the best flavor, so choose that if you can.
Hold off on extra salt: Ranch seasoning and au jus gravy mix already contain salt, so taste the finished roast first. Remember people can also add more salt at the table if need be.
Let it sit in the juices: After shredding the beef, leave it in the cooking juices for a few minutes so it can absorb some of the liquid before serving.
Hold off on extra salt: Ranch seasoning and au jus gravy mix already contain salt, so taste the finished roast first. Remember people can also add more salt at the table if need be.
Let it sit in the juices: After shredding the beef, leave it in the cooking juices for a few minutes so it can absorb some of the liquid before serving.
Nutrition
Calories: 584kcal | Carbohydrates: 4g | Protein: 44g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 613mg | Potassium: 820mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 570IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 5mg
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