Description
This Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish featuring a chuck roast seasoned with ranch and au jus mixes, enriched with butter and tangy pepperoncini peppers. It’s an easy set-it-and-forget-it recipe perfect for a comforting family meal.
Ingredients
Scale
Meat
- 3 pounds chuck roast
Seasonings and Mixes
- 1 packet ranch dressing mix
- 1 packet au jus mix
Others
- 6 tablespoons butter
- 6-8 pepperoncini (pickled hot peppers)
- 1/2 cup (or more) pepperoncini brine
Instructions
- Prepare the Slow Cooker: Line your slow cooker with a slow cooker liner to make cleaning easier and prevent sticking.
- Season the Roast: Place the 3-pound chuck roast inside the liner, then evenly sprinkle the packet of ranch dressing mix and au jus mix over the top of the meat for layered flavors.
- Add Butter and Peppers: Distribute pats of butter over the seasoned roast, then arrange 6-8 whole pepperoncini peppers on top to infuse the beef with a subtle tang and mild heat.
- Add Brine and Store Optionally: Pour in about 1/2 cup or more of pepperoncini brine around the roast. At this point, you can tightly close the liner and freeze the roast for up to 3 months if you want to prepare it ahead of time.
- Set Up for Cooking: Place the liner into the slow cooker and open the liner edges to drape over the sides of the slow cooker.
- Slow Cook the Roast: Cook on LOW heat for 8 hours until the meat becomes fall-apart tender.
- Shred and Serve: Once cooked, use two forks to shred the roast directly in the sauce, then serve for a delicious, hearty meal.
Notes
- Using the liner helps keep the slow cooker clean and makes serving easier.
- You can adjust the amount of pepperoncini and brine depending on your heat and tang preference.
- Freezing the roast with the brine and seasonings in the liner allows you to prep in advance for a convenient meal later.
- The roast is best served with mashed potatoes or rice to soak up the flavorful juices.
