Mississippi Pot Roast Recipe
A delectable and richly seasoned pot roast, slowly braised until irresistibly tender and brimming with savory juices.
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Servings: 8
Ingredients
- 1 ounce au jus gravy mix or brown gravy mix low sodium (1 packet)
- 4 to 5 pound chuck roast or pot roast
- ¼ cup butter
- 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons
- 6 pepperoncini peppers plus ½ cup of their juice
Instructions
- In a large skillet set over medium-high heat, sear the roast for approximately 5 minutes on each side until a rich brown crust forms. Position the browned roast in the base of a 6-quart slow cooker, then pour the reserved pepperoncini juice over the meat. Scatter the dry ranch seasoning and au jus gravy mix evenly across the top. Arrange the pepperoncini peppers and slices of butter atop the roast. Cover the slow cooker and cook on low for 8–10 hours until the meat yields easily to a fork. When fully cooked, shred the roast directly in the cooker and fold it into the flavorful juices. Present over a bed of mashed potatoes, buttered egg noodles, or steamed rice.
Notes
Cooking on high for 4–6 hours is possible, though slow cooking on low delivers optimal tenderness. If the meat remains tough when checked early, extend the cook time as needed and avoid lifting the lid often, which prolongs cooking. Refrain from adding extra liquid—natural juices and butter provide ample gravy. For oven preparation, a Dutch oven may be used by following standard pot roast roasting guidelines. To enrich the gravy’s thickness, combine one tablespoon of cornstarch with an equal measure of water and whisk it into the drippings, allowing it to simmer for about 10 minutes until reaching the desired consistency.