Recipe · Beef
Mississippi Pot Roast
Ingredients
- 1 chuck roast, 3 to 4 lb
- 1 packet (about 1 oz) ranch dressing mix
- 1 packet (about 1 oz) au jus gravy mix
- 1/4 cup (4 tbsp / half stick) unsalted butter
- 4 to 5 pepperoncini peppers
- Optional: 2 to 4 tbsp juice from the pepperoncini jar
Directions
- Put the roast in the slow cooker. Sprinkle the ranch mix and au jus mix over the top.
- Set the butter on the roast in a few pieces. Add the pepperoncini, and the jar juice if using.
- Cover and cook on low about 8 hours, until the meat pulls apart easily with a fork. Do not add extra water; the roast and peppers make enough liquid.
- Shred the meat in the cooker or on a board, then stir it back through the juices.
- Serve over mashed potatoes, egg noodles or rice, or piled on rolls. Skim fat from the juices if you want a lighter gravy.
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