Mississippi Pot Roast Recipe
Mississippi Pot Roast is a tender, flavorful dish made with chuck roast, pepperoncini, butter, gravy mix, and ranch dressing. Perfect for slow cooking, it delivers a rich, tangy flavor ideal for serving over mashed potatoes or in sandwiches.
8 Servings
Ingredients
- Chuck Roast: 1 3 lb piece, ideally well-marbled for tenderness.
- Pepperoncini: ½ 12 oz jar, whole peppers.
- Pepperoncini Juice: ½ 12 oz jar, extracted from the jar of pepperoncini.
- Unsalted Butter: ½ cup cut into small pieces for even melting.
- Au Jus Gravy Mix: 1 1 oz packet, providing a rich, savory flavor base.
- Buttermilk Ranch Dressing Mix: 1 0.4 oz packet, adding a creamy, herbed flavor.
- Salt and Ground Black Pepper: To taste for seasoning.
Instructions
Prepare the Slow Cooker:
- Place the chuck roast into the slow cooker. Ensure it is centered for even cooking.
Add Ingredients:
- Pour the pepperoncini juice over the chuck roast, ensuring the meat is evenly coated. Arrange the pepperoncini over the roast, distributing them evenly. Scatter the butter pieces across the roast. Sprinkle the au jus gravy mix and the buttermilk ranch dressing mix evenly over the meat. Season lightly with salt and ground black pepper as desired.
Cook the Roast:
- Cover the slow cooker and set it to cook on Low for approximately 8 hours. During this time, the roast will become fork-tender, absorbing the flavors from the added ingredients.
Shred and Serve:
- Once the cooking process is complete, carefully remove the roast from the slow cooker. Using two forks, shred the meat thoroughly. Serve hot with the gravy, either over mashed potatoes, rice, or within hoagie rolls for sandwiches.
Notes
To prepare this recipe gluten-free, ensure that both the au jus gravy mix and the buttermilk ranch dressing mix are certified gluten-free. Additionally, if serving with bread or rolls, select a gluten-free alternative.