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Mississippi Pot Roast

A tender, flavorful slow-cooked pot roast made with ranch seasoning, au jus gravy mix, butter, and pepperoncini for a tangy, melt-in-your-mouth comfort meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450

Ingredients
  

Mississippi Pot Roast
  • 3-4 lb chuck roast boneless
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 0.5 cup unsalted butter 1 stick
  • 6-8 pepperoncini peppers plus 2–3 tbsp juice
  • 0.5 cup beef broth optional
  • salt to taste
  • black pepper to taste

Equipment

  • Slow cooker
  • Cutting board
  • Forks (for shredding)
  • Mixing bowl

Method
 

  1. Pat the chuck roast dry and season lightly with salt and pepper.
  2. Place the roast in the slow cooker.
  3. Sprinkle ranch seasoning and au jus mix over the roast.
  4. Top the roast with butter and add pepperoncini peppers and juice.
  5. Add beef broth if desired for extra sauce.
  6. Cook on LOW for 8–10 hours or HIGH for 4–6 hours.
  7. Remove roast and shred with two forks. Return to slow cooker and stir into sauce.
  8. Serve hot over mashed potatoes, rice, or noodles.

Notes

For thicker gravy, remove meat and simmer sauce on the stove until reduced, then return shredded roast.