Mississippi Pot Roast is a simple yet incredibly delicious dish that’s perfect for a hearty family meal. This recipe transforms a chuck roast into a savory, tender masterpiece with minimal ingredients and effort. Whether served over mashed potatoes, rice, or with a side of crusty bread, this pot roast will quickly become a family favorite.
Equipment:
- Slow cooker or Dutch oven
- Large skillet (for optional searing)
- Tongs
- Serving platter
Ingredients:
- 3-4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/4 cup unsalted butter
- 6-8 pepperoncini peppers
- 1/4 cup juice from the pepperoncini jar
- Optional: 2 tablespoons vegetable oil for searing
Instructions:
- Prepare the Roast:
Pat the chuck roast dry with paper towels and season lightly with salt and pepper. - Optional Searing:
Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned. This adds extra flavor but can be skipped for convenience. - Assemble in Slow Cooker:
Place the roast in the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top. Add the butter, placing it in slices over the roast. Arrange the pepperoncini peppers around the roast and pour the pepperoncini juice over everything. - Cook:
- Slow Cooker: Cook on low for 8 hours or high for 4-5 hours, until the roast is fork-tender.
- Dutch Oven: If using a Dutch oven, cover and cook in a preheated oven at 275°F (135°C) for 4-5 hours.
- Shred and Serve:
Use tongs or a fork to shred the roast in the slow cooker. Mix it with the juices for added flavor. Serve hot with your favorite sides.
Presentation Ideas:
- Serve the shredded pot roast over creamy mashed potatoes or buttered egg noodles.
- Add a side of roasted vegetables or a fresh salad for a complete meal.
Tips:
- Add baby carrots and potatoes to the slow cooker for a built-in side dish.
- Adjust the pepperoncini peppers to your spice preference; more peppers add extra zing.
- Leftovers reheat beautifully and are great for sandwiches or tacos.
Mississippi Pot Roast is the epitome of comfort food, combining rich flavors and tender meat in every bite. With minimal prep and ingredients, it’s perfect for busy days or cozy weekends. Give this recipe a try and enjoy a meal that warms the heart and soul!
Mississippi Pot Roast Recipe
Make the ultimate comfort food with this tender and flavorful Mississippi Pot Roast! Cooked to perfection with ranch, au jus, butter, and pepperoncini for a melt-in-your-mouth meal.
Equipment
- Slow cooker or Dutch oven
- Large skillet (for optional searing)
- Tongs
- Serving platter
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/4 cup unsalted butter
- 6-8 pepperoncini peppers
- 1/4 cup juice from the pepperoncini jar
- Optional: 2 tablespoons vegetable oil for searing
Instructions
- Prepare the Roast:
- Pat the chuck roast dry with paper towels and season lightly with salt and pepper.
- Optional Searing:
- Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned. This adds extra flavor but can be skipped for convenience.
- Assemble in Slow Cooker:
- Place the roast in the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top. Add the butter, placing it in slices over the roast. Arrange the pepperoncini peppers around the roast and pour the pepperoncini juice over everything.
- Cook:
- Slow Cooker: Cook on low for 8 hours or high for 4-5 hours, until the roast is fork-tender.
- Dutch Oven: If using a Dutch oven, cover and cook in a preheated oven at 275°F (135°C) for 4-5 hours.
- Shred and Serve:
- Use tongs or a fork to shred the roast in the slow cooker. Mix it with the juices for added flavor. Serve hot with your favorite sides.
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