Mississippi Roast
A hearty, fall-apart tender Mississippi roast cooked slowly to perfection with zesty ranch and tangy pepperoncini, creating a comforting and flavorful dish.
Ingredients
Main Ingredients
- 3 pounds Chuck Roast The star of the dish, becomes tender during slow cooking.
- 1 packet Ranch Dressing Mix Delivers zesty, creamy flavor.
- 1 packet Au Jus Gravy Mix Provides rich umami flavor.
- 1/2 cup Salted Butter Adds richness and moisture.
- 1 jar Pepperoncini Peppers Introduces a tangy kick.
Optional Ingredients
- 1 tablespoon Olive Oil Used for searing the roast.
- 1 teaspoon Ground Black Pepper For enhanced flavor.
- 1 cup Water Helps create a flavorful cooking liquid.
- to taste Salt Enhances the meat’s natural flavors.
Instructions
Preparation
- Season the chuck roast by rubbing it all over with salt and ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear the roast in the hot skillet for about 2 minutes on each side until browned.
- Transfer the seared roast to the bottom of the crock pot.
- Sprinkle the Ranch Dressing Mix and Au Jus Gravy Mix evenly over the roast.
- Place the salted butter on top of the roast.
- Arrange the pepperoncini peppers around the roast, adding the pepper juice if desired.
- Pour water around the sides of the roast if using.
Cooking
- Cover and cook on high for 4-5 hours or low for 8 hours until the roast is fork-tender.
- Once done, shred or slice the roast and return it to the slow cooker to soak up the juices before serving.
Notes
For best results, sear the meat for added flavor if possible. Choose a good quality chuck roast with nice marbling for tenderness. Let the roast rest before shredding to retain juices. Avoid adding too much liquid to prevent dilution of flavor.