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Mississippi Pot Roast

Mississippi Pot Roast Recipe

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3-4 lb chuck roast
  • 1 (1-oz) packet ranch dressing mix
  • 1 (1-oz) packet au jus gravy mix
  • 5-6 pepperoncini peppers
  • 4 tbsp unsalted butter

Method
 

  1. Place the roast in a 6-quart slow cooker. Sprinkle both seasoning packets over the meat, add the peppers and 2 tbsp of their brine, then top with butter pats.
  2. Cover and cook on low for 8 hours, until fork-tender. Do not lift the lid during cooking.
  3. Shred the beef with two forks right in the pot, discarding any large fat pieces, and stir the meat back into the juices.
  4. Spoon the shredded beef and gravy over mashed potatoes, noodles, or buns, and serve warm.

Notes

If you are short on time, cook on high for 4 to 5 hours instead, but make sure the meat is fall-apart tender before serving. The cooking liquid will turn gelatinous when chilled; that is normal and will loosen as you reheat it.