Mississippi Pot Roast
A simple and flavorful Mississippi Pot Roast that is tender, juicy, and perfect for busy days. Cook it in the slow cooker with minimal effort for a comforting meal.
Ingredients
Main Ingredients
- 3 to 4 pounds Beef Chuck Roast Choice cut, ideal for tenderness
- 1 packet Ranch Dressing Mix Adds flavor boost
- 1 packet Au Jus Gravy Mix Brings savory depth
- 4 to 5 peppers Pepperoncini Peppers For tangy flavor
- 1 stick Unsalted Butter Richens the sauce
- to taste vegetables Optional Vegetables (Carrots or Potatoes) Makes it a complete meal
Instructions
Preparation
- Plop the roast in your slow cooker. No need to brown it, but sometimes you can for extra flavor.
- Sprinkle both seasoning packets right over the top of the meat without mixing.
- Lay out the butter right on top, sliced or whole.
- Add the peppers, and optionally a splash of brine.
- Cover and cook on low for 8 hours (or 6 hours if in a rush).
- Shred the meat with two forks once it's falling apart.
Notes
The Mississippi Pot Roast keeps beautifully in the fridge for about four days. It can also be frozen for up to three months. To reheat, warm in a skillet with a splash of beef broth or microwave.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 10gProtein: 45gFat: 30gSaturated Fat: 14gSodium: 800mgFiber: 2gSugar: 1g
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