Mississippi pot roast

Here’s a simple and super flavorful recipe for Mississippi Pot Roast, a slow-cooked, melt-in-your-mouth beef dish that’s famous for its rich, savory gravy:

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Ingredients

• 3–4 lb (1.4–1.8 kg) chuck roast

• 1 packet ranch seasoning mix

• 1 packet au jus gravy mix

• 4–5 pepperoncini peppers (plus a few tablespoons of the juice)

• ½ cup butter (1 stick)

• Salt and black pepper, to taste

• Optional: chopped parsley for garnish

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Instructions

1. Prep the roast:

   • Season the chuck roast lightly with salt and black pepper.

2. Layer in the slow cooker:

   • Place the roast in the slow cooker.

   • Sprinkle ranch mix and au jus mix evenly over the top.

   • Place the butter on top of the roast.

   • Add pepperoncini peppers around and on top of the roast, and drizzle some of their juice over it.

3. Cook:

   • Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and shreds easily.

4. Shred the roast:

   • Remove the roast and shred it with two forks.

   • Mix it back into the juices in the slow cooker.

5. Serve:

   • Serve hot over mashed potatoes, rice, or egg noodles.

   • Optional: garnish with chopped parsley.

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💡 Tips:

• The pepperoncini peppers give it a tangy, slightly spicy flavor—don’t skip them.

• You can add carrots and potatoes to the slow cooker for a full meal.

• Leftovers taste even better the next day!

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If you want, I can also give a faster oven version that tastes just as amazing as the slow-cooked version. Do you want me to share that?