Mississippi Pot Roast
Tender Mississippi Pot Roast made in the slow cooker with ranch, au jus, butter, and pepperoncini for the ultimate comfort meal.
Ingredients
- 3-4 pound chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 packet (1 ounce) dry ranch dressing mix
- 1 packet (1 ounce) dry au jus gravy mix
- ¼ cup unsalted butter, sliced
- 8 large pepperoncini peppers
- 2 tablespoons juice from the pepperoncini jar
- salt and pepper, to taste
Instructions
- Season both sides of the roast lightly with kosher salt and ground black pepper.
- In a large skillet over medium-high heat, heat vegetable oil until shimmering. Add the roast and sear for about 2–3 minutes on each side, until a golden crust forms.
- Transfer the seared roast to the slow cooker.
- Sprinkle ranch dressing mix and au jus gravy mix evenly over the top of the roast.
- Place the sliced butter on top of the seasonings.
- Add whole pepperoncini peppers around and on top of the roast. Pour pepperoncini juice over everything.
- Cover and cook on low for 8 hours, or until the meat is fall-apart tender and easily shredded with a fork.
- Shred the meat in the slow cooker using two forks, mix gently to coat with the juices, and serve warm over mashed potatoes, rice, or noodles.