Description
Mississippi Pot Roast is a quintessential Southern dish that delivers rich, savory flavors with minimal effort. This slow-cooked roast is renowned for its tenderness and delectable gravy, which comes from a blend of ranch and au jus seasonings, complemented by tangy pepperoncini peppers. Perfect for family gatherings or comforting weeknight dinners, this recipe promises to be a crowd-pleaser. Serve it over creamy mashed potatoes for a hearty meal that warms the soul.
Ingredients
Scale
- 3 pounds boneless beef chuck roast
- 1 ounce dry ranch seasoning mix
- 1 ounce dry au jus gravy mix
- 1/2 cup unsalted butter
- 1/2 cup whole pepperoncini peppers
- 1/4 cup pepperoncini juice
Instructions
- Place the beef chuck roast in a slow cooker.
- Sprinkle the ranch and au jus mixes over the roast.
- Top with butter and surround with pepperoncini peppers.
- Pour the pepperoncini juice on top.
- Cook on low for 8 hours until tender.
- Shred the beef with forks, discarding excess fat.
- Return shredded beef to the slow cooker and mix well.
- Serve hot, garnished with chopped parsley over mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American Southern
Nutrition
- Serving Size: 1/8 of pot roast (approximately 170g)
- Calories: 350
- Sugar: 0g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 90mg