Mississippi Pot Roast
A set-it-and-forget-it meal that delivers tender, juicy chuck roast with a unique combination of ranch seasoning, au jus gravy, and tangy pepperoncini peppers.
Ingredients
Main Ingredients
- 3-4 pounds chuck roast Recommended cut for tenderness
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup pepperoncini peppers (with juice) Add more for extra spice
- 1/2 cup beef broth Homemade beef broth can enhance flavor
- to taste Salt and pepper
- Optional sliced onions, garlic cloves Can enhance flavor
Instructions
Preparation
- Place the chuck roast in the crockpot.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Add the pepperoncini (and any optional ingredients) around the roast.
- Pour the beef broth and some of the pepperoncini juice over the top.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the roast and serve with the cooking juices.
Notes
Mississippi Pot Roast pairs well with mashed potatoes, rice, or crusty bread. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. For more flavor, consider searing the roast before cooking.