Description
A tender and flavorful Mississippi Pot Roast slow-cooked with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. Perfect comfort food with minimal ingredients.
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers
- 2 tbsp pepperoncini juice (optional, for extra tang)
Instructions
- Place chuck roast in the bottom of a slow cooker.
- Sprinkle ranch seasoning mix and au jus gravy mix evenly over the roast.
- Top with butter and pepperoncini peppers.
- Cover and cook on low for 8 hours, or on high for 4–5 hours, until roast is tender and easily shredded.
- Shred meat with two forks and mix with juices before serving.
Notes
- Best served with mashed potatoes, rice, or over buttered noodles.
- Leftovers make delicious sandwiches.
- Use unsalted butter to prevent the dish from being too salty.
- You can add baby carrots or potatoes to the slow cooker for a one-pot meal.
- Prep Time: 5 mins
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American