Mississippi Pot Roast Recipe
Mississippi Pot Roast is an easy, comforting slow cooker dinner with incredibly tender beef and rich, savory juices. I love the buttery gravy and tangy pepperoncini served over a big scoop of mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 15 mins
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 3 to 4 pounds beef chuck roast
- 12 pepperoncini peppers
- 1 quarter cup pepperoncini juice from the jar
- 1 ounce packet au jus gravy mix
- 1 ounce packet ranch seasoning mix
- 1 half cup unsalted butter, cut into pieces
- Salt and pepper, to taste
Instructions
Sear the beef. Heat the olive oil in a large skillet over medium high heat. Pat the chuck roast dry, season lightly with salt and pepper, and sear for 4 to 5 minutes per side until deeply browned.
Build the roast. Transfer the beef to the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning evenly over the top.
Add the peppers. Arrange the pepperoncini around the roast and pour in 1 quarter cup of the pepperoncini juice.
Top with butter. Place the butter pieces evenly over the roast, then cover the slow cooker.
Cook until tender. Cook on low for about 3 hours, until the beef pulls apart easily with a fork.
Shred and serve. Shred the beef directly in the cooking juices, removing any large pieces of fat. Spoon the savory juices over the meat before serving.
Notes
Chuck roast works best because its marbling keeps the beef juicy during the long cooking time. Store leftovers with plenty of the cooking juices in the refrigerator for up to 4 days, or freeze for up to 3 months.
Keywords: Mississippi Pot Roast
Find it online: https://thesavorymama.com/mississippi-pot-roast-recipe/