Description
This comforting Mississippi Pot Roast is a modern American classic that transforms a humble beef chuck roast into a fork-tender masterpiece. By combining savory ranch seasoning, rich au jus gravy, creamy butter, and tangy pepperoncini peppers, this dish creates a balanced, umami-packed flavor profile. Perfect for stress-free dinners, the slow cooking process allows the ingredients to meld into a vibrant, nostalgic meal that provides a warm embrace after a busy day. It is an effortless, crowd-pleasing dish that makes nourishing your family simple and delicious.
Ingredients
3 pound beef chuck roast
2 tablespoons olive oil
1 packet dry ranch seasoning mix
1 packet dry au jus gravy mix
1/2 cup unsalted butter
8–10 pickled pepperoncini peppers
1/2 cup beef broth (alcohol-free)
Instructions
Pat the beef chuck roast dry with paper towels and season lightly with salt if desired.
Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned.
Place the seared roast into the crockpot.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the beef.
Place the sticks of butter on top of the seasoning and add the pepperoncini peppers around the sides.
Pour the beef broth around the base of the roast.
Cover and cook on low for 8 hours or on high for 4 to 5 hours until the meat is fork-tender.
Shred the beef using two forks and mix into the juices before serving.
Notes
Ensure your au jus mix does not contain wine or alcohol derivatives. If you prefer a thicker gravy, whisk in a tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup shredded beef with gravy
- Calories: 385
- Sugar: 1g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg