Description
This Mississippi Pot Roast is rich, juicy, and packed with a deep, buttery flavor. The secret? Slow-cooking a well-marbled chuck roast with ranch seasoning, au jus mix, butter, and tangy pepperoncini peppers.
Ingredients
Scale
- 3–4 lb chuck roast (boneless, well-marbled)
- 1 packet ranch seasoning mix
- 1 packet au jus mix
- ½ cup (1 stick) unsalted butter
- 5–6 whole pepperoncini peppers (plus a splash of juice!)
Optional Add-Ins for Extra Flavor:
- ½ teaspoon garlic powder (for extra depth)
- ½ teaspoon onion powder (because why not?)
- 1 teaspoon Worcestershire sauce (adds a little umami kick!)
- Carrots or baby potatoes (if you want a complete meal in one pot!)
Instructions
Step 1: Prep the Roast (No Need to Sear!)
- Place the chuck roast in the slow cooker. (No need to brown it first—this is a true dump-and-go recipe!)
Step 2: Add the Magic Ingredients
- Sprinkle the ranch seasoning and au jus mix evenly over the roast.
- Place the butter (yes, the whole stick!) right on top of the roast.
- Add pepperoncini peppers around the meat and pour in 2 tablespoons of the pepper juice for extra flavor.
Step 3: Slow Cook Until Perfection
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
- Shred the meat with two forks, letting it soak up all the flavorful juices.
Step 4: Serve & Enjoy!
- Serve over mashed potatoes, rice, egg noodles, or in a sandwich.
- Drizzle with extra sauce, and enjoy the most flavorful pot roast ever!