Mississippi Pot Roast Recipe
A tender, juicy slow cooker pot roast with savory gravy, chuck roast, pepperoncini, and butter. A comforting meal for any occasion.
Ingredients
- 3-4 lbs boneless chuck roast (grass-fed if available)
- 1 packet ranch seasoning mix (hidden Valley Original or homemade blend)
- 1 packet au jus gravy mix (McCormick Au Jus)
- 1/2 cup unsalted butter (or Kerrygold for nuttier taste)
- 6-8 pepperoncini peppers (plus juice)
- 1/2 cup beef broth (low-sodium if preferred)
- Salt & freshly ground black pepper to taste
- Chopped fresh parsley (for garnish, optional)
Instructions
- Season the chuck roast with salt and pepper. Pat dry for better crust.
- Place roast in slow cooker, sprinkle ranch & au jus mix and nestle butter around the meat.
- Tuck pepperoncini peppers around the roast and pour in juice & beef broth.
- Cook on low for 8 hours or high for 4 hours until meat is tender.
- Let roast rest, shred or slice, then spoon gravy over meat and serve.
- Use a slow cooker liner for easier cleanup.
Notes
• Letting the roast rest in juices seals in moisture.
• Trim excessive fat for better consistency.
• Adjust broth if pepperoncini juice is tangy.
• Use liners or lightly spray the slow cooker to save cleanup.
• Trim excessive fat for better consistency.
• Adjust broth if pepperoncini juice is tangy.
• Use liners or lightly spray the slow cooker to save cleanup.
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