Description
This Mississippi Pot Roast is a flavorful, tender chuck roast slow-cooked to perfection with zesty ranch seasoning, savory au jus gravy mix, buttery richness, and a hint of heat from pepperoncini peppers. It’s an easy and comforting meal that serves as a perfect family dinner or a meal prep staple.
Ingredients
Scale
Main Ingredients
- 3 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 5-6 pepperoncini peppers
- 1/4 cup unsalted butter
- 2 cups beef broth
- 3 cloves garlic, minced
- 1 teaspoon black pepper
Instructions
- Prepare the Roast: Place the 3-pound chuck roast into the slow cooker to start the cooking process.
- Add Seasonings: Evenly sprinkle the ranch seasoning mix and au jus gravy mix over the top of the roast, ensuring full coverage for maximum flavor.
- Add Pepperoncini: Scatter 5 to 6 pepperoncini peppers around the roast in the slow cooker to give the dish a mild tangy heat.
- Add Butter: Place slices of 1/4 cup unsalted butter evenly on top of the roast to add richness and moisture.
- Add Broth: Carefully pour 2 cups of beef broth around the sides of the roast in the slow cooker, avoiding pouring directly over the seasoning to prevent washing it off.
- Add Garlic and Pepper: Sprinkle 3 cloves of minced garlic and 1 teaspoon of black pepper evenly over the top to enhance the aroma and flavor.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, or until the meat is tender enough to shred easily with a fork.
- Shred and Serve: Remove the cooked roast carefully from the slow cooker, shred the meat using two forks, then return the shredded meat to the juices before serving to keep it moist and flavorful.
Notes
- This recipe is ideal for meal prep; leftovers can be refrigerated up to 4 days or frozen for up to 2 months.
- Adjust the quantity of pepperoncini peppers to increase or reduce the spice and tang according to personal preference.
