Mississippi Pot Roast Recipe
The Mississippi Pot Roast Recipe is a cherished, stress-free dinner solution that brings comfort and big flavor to your table with minimal effort. This dish yields incredibly tender, fall-apart meat with a savory, tangy, and rich flavor profile, perfect for busy weeknights and a true crowd-pleaser.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 6-8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Standard
Ingredients
3-4 pounds Chuck Roast
1 (1 oz) packet Au Jus Gravy Mix
1 (1 oz) packet Ranch Seasoning
1/2 cup Unsalted Butter
1/2 cup Pepperoncini Peppers
2-3 tablespoons Pepperoncini brine
Instructions
- Pat the chuck roast dry with paper towels. Optionally, sear the roast on all sides in a hot pan with a little oil before placing it in the slow cooker
- Place the seared or unseared chuck roast into the bottom of your slow cooker
- Sprinkle the entire packet of au jus gravy mix over the top of the roast, followed by the ranch seasoning packet, distributing it evenly
- Arrange the pats of butter directly on top of the seasoned roast. Scatter the pepperoncini peppers around and over the roast, and pour in 2-3 tablespoons of the pepperoncini brine
- Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the roast is incredibly tender and easily shreds with a fork
- Once cooked, carefully remove the roast from the slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, shred the meat into desired pieces. Return the shredded meat to the slow cooker and toss it with the flavorful juices. Serve hot
Notes
For deeper flavor, sear the chuck roast in a hot pan before slow cooking.
Choose a well-marbled chuck roast for optimal moisture and richness.
Cooking on the low setting for a longer duration ensures ultimate tenderness.
Always include 2-3 tablespoons of pepperoncini brine for a crucial tangy kick.
Avoid lifting the slow cooker lid during cooking to prevent heat loss.
After shredding, taste the sauce and adjust seasonings like salt or pepper if needed.
Leftovers can be refrigerated in an airtight container for 3-4 days.
This recipe freezes well for up to 3 months; thaw overnight before reheating.
Reheat individual portions in the microwave, larger batches on the stovetop or in the oven at 300°F (150°C).
Find it online: https://powerecipe.com/mississippi-pot-roast-recipe/