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Isha Joe

Mississippi Pot Roast Recipe

Try this slow cooker Mississippi Pot Roast recipe where hearty chuck roast is cooked with butter, pepperoncini peppers, Ranch dressing mix and gravy mix until so flavorful and tender. The Slow Cooker breaks down the roast until it's easily shredded with a fork and the gravy perfectly coats the meat and any side dishes.Serve on a bed of mashed potatoes and salad, or on a slider or hamburger bun. This is such a satisfying and versatile meal!
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 386
Ingredients Method Notes

Ingredients
  

  • 3-4 lbs chuck roast
  • ½ tsp ground black pepper or to taste
  • 1/4 cup beef broth low-sodium
  • 2 Tbsp olive oil
  • 1 packet ranch dressing mix (1 oz or 3 Tbsp) *see notes for GF
  • 4 Tbsp unsalted butter
  • 6 pepperoncini peppers or added to taste
  • 1 packet au jus mix or substitute with brown gravy mix *see notes for GF
  • 2 garlic cloves minced

Method
 

  1. Season the chuck roast with pepper on both sides.
  2. In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.
  3. In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.
  4. Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer).
  5. Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.

Notes

Ranch can vary in salt content so add salt to taste at the end. We used Hidden Valley Ranch Homestyle Seasoning Dip and Salad Dressing Mix. 
*For Gluten-free diets, check the label on the ranch seasoning and au jus or gravy mixture to ensure they are marked as gluten-free. 
–Storing Leftovers – After cooking, cool and move to an airtight container or freezer-safe zip-top bag. Refrigerate for up to 4 days or freeze for up to 3 months.
–To Reheat, thaw in the fridge overnight, then place the meat back into the slow cooker and heat until heated through, or place in a covered pan in the oven until warm.