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Mississippi Pot Roast

Make the best Mississippi Pot Roast with chuck roast, ranch seasoning, au jus gravy, butter, and pepperoncini. Tender, juicy, and perfect for an easy comfort-food dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 –4 pound chuck roast
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • ½ cup unsalted butter
  • 8 –10 whole pepperoncini peppers
  • ¼ cup pepperoncini juice
  • 3 cloves garlic minced
  • Fresh parsley chopped

Method
 

Step 1
  1. Pat the chuck roast dry with paper towels and season lightly with salt and black pepper.
Step 2
  1. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 4–5 minutes per side until deeply browned. Transfer the roast to a slow cooker.
Step 3
  1. Sprinkle the ranch seasoning evenly over the roast, followed by the au jus gravy mix.
Step 4
  1. Scatter the minced garlic over the top and pour the pepperoncini juice around the roast.
Step 5
  1. Place the butter on top of the roast and arrange the whole pepperoncini peppers around it.
Step 6
  1. Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until the beef is fork tender and easily shreds.
Step 7
  1. Use two forks to shred the beef directly in the slow cooker, mixing it into the rich buttery gravy.
Step 8
  1. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.