Mississippi Pot Roast is a super easy slow cooker meal that’s packed with flavor. A juicy chuck roast slowly cooks with tangy pepperoncini peppers, buttery richness, and savory ranch and gravy seasonings, creating melt-in-your-mouth tenderness. Perfect for a no-fuss dinner that everyone will love.
Tender Mississippi Pot Roast Made Easy
Ingredients to make this Mississippi Pot Roast:
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1 (3 pound) chuck roast
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½ (12 oz) jar of pepperoncini peppers
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½ (12 oz) jar of pepperoncini juice
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1 (1 oz) packet au jus gravy mix
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1 (0.4 oz) packet buttermilk ranch dressing mix
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Salt and black pepper to taste
- ½ cup unsalted butter
Butter
Pepperoncini peppers
Chuck roast
Directions:
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Season your chuck roast well with salt and black pepper on all sides.
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Place the roast in your slow cooker. Pour the jar of pepperoncini peppers and the juice right on top.
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Add the butter by placing it over the roast, then sprinkle the au jus gravy mix and ranch dressing mix evenly across everything.
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Cover and cook on low for about 7 to 8 hours or on high for 4 to 5 hours. The Mississippi Pot Roast is ready when the meat is tender and easily falls apart.
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Take the roast out and shred it with two forks. Spoon some of the flavorful juices and peppers over the top and serve.
Prep Time:
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Prep: 10 minutes
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Cook: 7-8 hours on low
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Total: Around 8 hours
Nutrition (per serving, estimated) about this Mississippi Pot Roast:
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Calories: 450
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Protein: 40g
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Fat: 30g
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Carbs: 3g
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Fiber: 1g
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Sodium: Moderate, depending on seasoning
FAQ:
Q: Can I use a different cut of beef?
A: Chuck roast is best for slow cooking, but brisket or rump roast work well too.
Q: Can I make this in the oven?
A: Yes! Cook covered at 300°F for 3-4 hours until the meat is tender.
Q: Is this dish spicy?
A: Not really. The pepperoncini peppers give it a mild tangy kick, but it’s not spicy hot.
Q: Can I freeze leftovers?
A: Definitely! Store leftovers in an airtight container in the freezer for up to 3 months.
Source: www.allrecipes.com
