Mississippi Pot Roast

Here’s a classic Mississippi Pot Roast recipe — tender, flavorful, and super easy to make in a slow cooker 🥩✨

---

Mississippi Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 4 tablespoons unsalted butter
• 5–6 pepperoncini peppers
• Optional: 1 teaspoon black pepper
• 1/2 cup beef broth or water (optional, for extra sauce)

---

Instructions

1. Prep the roast
   • Place the beef chuck roast in a slow cooker.
2. Add seasonings
   • Sprinkle ranch seasoning and au jus gravy mix over the roast.
   • Top with butter and place pepperoncini peppers on top.
   • Optional: add a little beef broth or water for extra sauce.
3. Cook
   • Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is tender and easily shredded.
4. Shred the beef
   • Remove roast from the slow cooker and shred with two forks.
   • Stir beef back into the juices in the slow cooker to soak up all the flavor.
5. Serve
   • Serve over mashed potatoes, rice, or sandwich buns. Spoon extra juices over the top.

---

Tips

• Use chuck roast for the most tender, flavorful meat.
• Pepperoncini peppers add tanginess; add more if you like it spicier.
• Can also be made in a Dutch oven in the oven at 300°F for 3–4 hours.

I can also provide a slow-cooker version with vegetables like carrots and potatoes for a complete meal.