Mississippi Pot Roast

Ingredients  

• 4 to 5 pound chuck roast or pot roast
• 1-ounce ranch seasoning mix 1 packet, about 2 tablespoons
• 1-ounce au jus gravy mix or brown gravy mix, low sodium, 1 packet
• 6 pepperoncini peppers plus ½ cup juice
• ¼ cup butter

Instructions 

In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.

Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.

Cover and cook on low for 8-10 hours or until the roast is fork-tender.

Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.

Serve over mashed potatoes, egg noodles, or rice.

Notes

Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results.

If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe.

Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.

If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.

To thicken the gravy further, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.