Mississippi Pot Roast
Delicious melt in your mouth pot roast. Chuck roast cooks in a slow cooker with seasonings, butter, and pepperoncini peppers to create a shreddable pot roast that pairs perfectly with creamy mashed potatoes
Servings: 8 people
Equipment
- 1 medium sized slow cooker 3-4 quart or larger
Ingredients
- 1 3-4 lb chuck roast
- 1 1 oz ranch seasoning salad dressing packet
- 1 1 oz au jus gravy mix I use Kroger brand
- 1/4 cup butter
- 4-6 whole pepperoncini peppers, plus splash of juice may also use rings
Instructions
- On a cutting board, cut the chuck roast into 4 or 5 big pieces.
- Place chuck roast into the crockpot and turn slow cooker on low.
- Sprinkle ranch dressing and au jus gravy packets on top of roast. If your roast is less than 3 lbs, use only 1/2 or 2/3 of each packet.
- Place whole pepperoncini peppers into crockpot. Add a splash of the juice from the pepperoncini jar.
- Cut up butter into 4 pieces and place on top of chuck roast.
- Cover chuck roast and cook on low for 6 hours.
- Check after 6 hours. If it doesn't easily shred, cook for another hour.
- Once Mississippi Pot Roast shreds, remove pieces of beef onto a cutting board. Finish shredding and remove any excess fat.
- Add the shredded beef back into slow cooker in the juice. Turn slow cooker to warm and keep pot roast in slow cooker until ready to serve.