Mississippi Pot Roast is a southern variation on a global favorite, transforming a tough cut of beef into a melt-in-your-mouth dinnertime delight. Made with traditional pepperoncini peppers and ranch dressing mix for a welcome touch of heat and tang, Mississippi Pot Roast elevates the natural savoriness of the meat to its apex form. Slow-cooked to tender perfection, you can take a load off while dinner makes itself. It’s made so you can fully enjoy the day without a care, so get into the spirit and take a bite!
Ingredients
- 3 1/2-4 pounds chuck roast
- 1 (1-ounce) packet au jus gravy mix
- 1 (1-ounce) packet ranch dressing mix
- 1 stick unsalted butter
- 2-8 pepperoncini peppers, depending on your desired level of heat
- 1/4 cup water
- 1 tablespoon all-purpose flour
- mashed potatoes, optional, for serving
Directions
Step 1 –Place the chuck roast, au jus gravy mix, and ranch dressing mix into a slow cooker, making sure the chuck roast is coated in the gravy mix and dressing mix.
Step 2 –Place the stick of butter on top of the chuck roast and place the pepperoncini peppers around the roast.
Step 3 –Pour the water over everything.
Step 4 –Cover the slow cooker and cook on low until the meat is fall-apart tender, about 8 hours.
Step 5 –Transfer the meat and peppers to a cutting board and use two forks to shred the meat. Discard any fat.
Step 6 –Strain the cooking liquid into a gravy separator or glass measuring cup.
Step 7 –Skim the fat off the top and discard it.
Step 8 –Pour the meat liquid into a small saucepan and cook it over medium-high heat on the stove-top.
Step 9 –Slowly add the flour to the meat liquid as it cooks, whisking after each addition.
Step 10 –Simmer the resulting gravy until it thickens, about 5 minutes.
Step 11 –Return the meat and peppers to the slow cooker and pour the gravy over it.
Step 12 –Serve hot over mashed potatoes.
