Mississippi Pot Roast

Name: Mississippi Pot Roast
Total time: 505 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 4 to 5 pound beef chuck roast (or pot roast); 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons); 1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet); 6 pepperoncini peppers (plus ½ cup juice); ¼ cup butter

Mississippi pot roast is a succulent and flavorful dish that's slow-cooked until tender and juicy.

⏱️ 505 min 🔪 Prep: 15 min 🔥 Cook: 490 min 📊 Hard ⭐ 5.0 (276) 👁️ 27 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

4 to 5 pound beef chuck roast (or pot roast)
1 ounce ranch seasoning mix (1 packet, about 2 tablespoons)
1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet)
6 pepperoncini peppers (plus ½ cup juice)
¼ cup butter

Steps

In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
Cover and cook on low for 8-10 hours or until the roast is fork-tender.
Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
Serve over mashed potatoes, egg noodles, or rice.