Mississippi Pot Roast
The ultimate slow cooker comfort meal—rich, buttery, tangy, and tender chuck roast with pepperoncini and savory flavors. Perfect for any occasion!
Ingredients
- 3-4 lbs beef chuck roast well-marbled choice cut
- 1 packet dried ranch seasoning mix 1 oz (McCormick)
- 1 packet au jus gravy mix 0.85 oz (low-sodium if preferred)
- 1/2 cup unsalted butter cut into pats (ghee works too)
- 1 cup pepperoncini peppers with juice (Trader Joe’s brand shines)
- 1/4 cup beef broth or water (for extra sauciness)
- freshly ground black pepper to taste
- chopped fresh parsley or thyme sprigs Optional garnish
Instructions
- Pat the chuck roast dry and season lightly with black pepper.
- Place roast in a slow cooker, sprinkle ranch mix and au jus mix evenly.
- Top roast with butter pats, scatter pepperoncini, and pour in remaining juice.
- Add beef broth or water around the edges to keep juices flowing.
- Cover and cook on LOW for 8 hours. Enjoy the savory aroma.
- Use forks to shred meat in the slow cooker, stir until gravy coats every strand.
- Taste and adjust with pepper or vinegar for brightness.
- Sprinkle parsley on top. Serve hot with preferred sides.
Notes
Marbling in chuck roast yields moist results. Low-salt blends for seasoning control. Unsalted butter provides flexibility. Drain pepperoncini juice for less tanginess.
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