Mississippi Pot Roast Recipe

Servings: 8 servings 3-4 lbs chuck roast ½ tsp ground black pepper, or to taste 1/4 cup beef broth, low sodium 2 Tbsp olive oil 1 packet ranch dressing mix, (1 oz or 3 Tbsp) 4 Tbsp unsalted butter 6 pepperoncini peppers 1 packet au jus mix , or substitute with brown gravy mix 2 garlic cloves, minced


Season the chuck roast with pepper on both sides.


In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.

In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.

Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer). 

Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.

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