Here’s a classic Mississippi Pot Roast recipe—a tender, flavorful, and ultra-easy slow-cooker meal:
Ingredients (Serves 6–8)
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3–4 lb beef chuck roast
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1 packet Ranch dressing mix
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1 packet au jus gravy mix
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1/2 cup unsalted butter (1 stick)
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5–6 pepperoncini peppers (with juice)
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Optional: 1 tsp garlic powder or 2 cloves garlic, minced
Instructions
1. Prep the Roast:
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Place the beef chuck roast in a slow cooker.
2. Add Flavorings:
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Sprinkle the Ranch seasoning and au jus mix over the roast.
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Place the stick of butter on top.
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Scatter pepperoncini peppers around the roast (include some juice for tang).
3. Cook:
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Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is fork-tender.
4. Shred and Serve:
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Remove roast and shred with two forks directly in the slow cooker, mixing with the juices and peppers.
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Serve over mashed potatoes, rice, or egg noodles.
Tips
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Add sliced onions or carrots around the roast for extra flavor and vegetables.
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For a thicker gravy, scoop out some cooking liquid and mix with a bit of cornstarch, then return to the pot.
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Leftovers make amazing sandwiches or tacos.
If you want, I can also give a quick oven-baked version of Mississippi Pot Roast that doesn’t require a slow cooker.
Do you want me to do that?