Description

This Mississippi Pot Roast is a melt-in-your-mouth, savory, and slightly tangy beef roast made with just 5 simple ingredients! It’s slow-cooked to perfection, creating tender, juicy meat with a rich, buttery sauce. Serve it over mashed potatoes, rice, or on sandwiches!

Ingredients

Units Scale

3–4 lb chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1 stick (1/2 cup) unsalted butter

5–6 pepperoncini peppers (plus 1/4 cup juice from the jar)

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Instructions

Prep the Roast
- Place the chuck roast in the bottom of a slow cooker.
Add Seasonings
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
Add Butter & Peppers
- Place the stick of butter on top of the roast.
- Scatter the pepperoncini peppers around the roast and pour in ¼ cup of the juice for extra tang.
Slow Cook
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the meat is fall-apart tender.

Shred & Serve
- Use two forks to shred the meat in the slow cooker, mixing it with the juices.
- Serve over mashed potatoes, rice, or on toasted hoagie rolls for an incredible sandwich!

Notes

If you prefer less salt, use unsalted butter and low-sodium au jus mix.
For extra flavor, sear the roast in a hot skillet before adding it to the slow cooker.
Add ½ cup beef broth if you want more gravy.

Store leftovers in an airtight container in the fridge for up to 4 days.