Description
A simple and flavorful Mississippi pot roast recipe that cooks perfectly in a slow cooker, resulting in tender meat infused with zesty flavors.
Ingredients
Scale
- 3–4 lbs chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 pepperoncini peppers
- Salt and pepper to taste
Instructions
- Season the chuck roast with salt and pepper on all sides.
- Place the roast in the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Add the butter on top of the roast.
- Place the pepperoncini peppers around the roast.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Once cooked, shred the meat with two forks and mix it with the juices.
- Serve hot with your favorite sides.
Notes
- For added flavor, you can add sliced onions or garlic to the slow cooker.
- This dish pairs well with mashed potatoes or rice to soak up the delicious gravy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg