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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.
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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.