Mississippi Pot Roast
With little prep time and only 5 ingredients, you can have a warm and hearty Mississippi Pot Roast on the table thanks to your slow cooker. Also includes instructions for using a Dutch oven.
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Ingredients
- 3 to 4 lb chuck roast
- 1 packet Au jus seasoning mix (1 oz)
- 1 packet ranch seasoning mix (or 2 Tbsp homemade)
- ¼ cup butter (4 Tbsp)
- ½ cup sliced pepperonicini peppers (or about 6 to 8 whole)
Instructions
Slow Cooker Instructions
- Brown the chuck roast on all sides before placing it into the slow cooker. This step is optional, but it helps to intensify the beef flavor. Otherwise, just add the roast to a large slow cooker without browning.
- Sprinkle the top of the roast with both the au jus seasoning mix and the ranch seasoning mix. Next, slice the butter into tablespoons and place the pats evenly on top of the roast.
- Lastly, add the pepperoncini peppers and close the lid of the slow cooker. Cook the contents on low for 8 hours or on high for 4 to 5 hours. The roast should be fork-tender when it is completely cooked through.
- When the roast is done, remove any bones and fat and discard. Also, remove any whole peppers and set aside or discard. Shred the meat using two forks. Serve the shredded beef over cooked pasta, with mashed potatoes, or on top of fresh bread. Use the juice as a gravy.
- If you need to thicken the gravy, mix two tablespoons of cornstarch with a bit of the juice in a small bowl. Then add it to the slow cooker, mixing well. Allow it to cook on high for about 10 minutes or until thickened. Enjoy!
Dutch Oven Instructions
- As an alternative, cook the roast in a large Dutch oven. Preheat oven to 300º Fahrenheit. Sear the meat in the Dutch oven (optional) in a small amount of oil.
- Sprinkle the seasoning mixes on top, then add the butter, pepperoncini peppers, and 1/4 cup of the pepperoncini pepper juice. Cover and cook about 3.5 hours or until the roast is fork tender. Shred and serve same as above.
