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Mississippi Pot Roast

Mississippi Pot Roast

Mississippi Pot Roast: a rich, tangy comfort food made with ranch, au jus, and pepperoncini. Easy, flavorful, and family-approved!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American, Southern
Servings 6 Servings

Equipment

  • Slow Cooker
  • Normal Kitchen Utensils

Ingredients
  

  • 3-4 Lb Chuck Roast
  • 1 Oz. Ranch Seasoning Roughly 2 Tbsp
  • 1 Oz. Au Jus Gravy Mix You can substitute normal gravy mix as well, but the Au Jus is thinner and more clear; Roughly 2 Tbsp
  • 1 Stick Unsalted Butter
  • 5-6 Pepperoncini Peppers
  • 2 Tbsp Pepperoncini Pepper Juice
  • 1 Tbsp Corn Starch (Optional)

Instructions
 

  • Add your chuck roast to the slow cooker (make sure to remove the packaging and absorbent pad).
    3-4 Lb Chuck Roast
  • Sprinkle the roast evenly with the ranch powder and gravy mix.
    1 Oz. Ranch Seasoning, 1 Oz. Au Jus Gravy Mix
  • Add the stick of butter on top and toss in the peppers and pepper juice.
    1 Stick Unsalted Butter, 5-6 Pepperoncini Peppers, 2 Tbsp Pepperoncini Pepper Juice
  • Close the slow cooker and cook on low for 8 hours, or high for 4 hours.
  • This is outside of authenticity, but, if you want to thicken the gravy a bit, mix the (optional) corn starch with 1/4 C of water and stir it into the juices 30 minutes before you finish cooking.
    1 Tbsp Corn Starch
  • After cooking, you should traditionally shred the beef with forks. I prefer to cut it or break it up into 2-3 inch chunks.
  • Serve this pot roast over mashed potatoes, rice or noodles, drizzled with the gravy and garnished with the peppers.

Notes

Experimental idea: switch the pepperoncini peppers with pickled jalapeños or the Mexican-style pickled jalapeños and carrots. 
Keyword Brown, Easy, Gravy, Mississippi, Pepperoncini, Pot, Ranch, Roasted, Slow Cooker