Mississippi Pot Roast
This Mississippi Pot Roast is over-the-top full of flavor, beyond tender and delicious with a side of mashed potatoes. It also makes a mighty tasty sandwich! AND it couldn't be easier to make with only a handful of ingredients!
Servings: 8 servings
Ingredients
- 2 Tbsp. olive oil
- 1 3-4 lb. boneless beef chuck roast
- 10 pepperoncini peppers
- 1/3 cup pepperoncini juice
- 1 1-oz. package au jus gravy mix
- 1 1-oz. package Hidden Valley dry ranch dressing mix
- 1/2 cup one stick butter, cut into one tablespoon pieces
- salt and pepper, to taste
Instructions
- Preheat oven to 300 degrees.
- Pat the roast dry with a paper towel. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the meat on all sides.
- Add the pepperoncini juice and peppers to the skillet.
- Sprinkle the roast with the au jus and dry ranch seasonings. Top the roast with the butter.
- Bake, covered, until the meat is fork tender, about 2-2 1/2 hours. Remove the roast from the oven and let stand for 5-10 minutes and then shred the meat with two forks. You can also choose to just slice the meat instead of shredding.
Notes
If you choose to cook your roast in the slow cooker, you can sear your roast ahead in a skillet in some olive oil until browned on all sides and then add to your slow cooker. Add the pepperoncini juice and peppers to the cooker and sprinkle the top of the roast with the au jus and ranch seasoning mixes, Cut the butter into tablespoons and place on top of the roast. Cook on low until tender, about 8 hours.