mississippi pot roast

4.70 from 23 votes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6

Ingredients

  • 4 lb. boneless beef chuck roast
  • 1 (12 oz.) jar pepperoncini peppers, plus brine
  • 1 (1 oz.) packet ranch seasoning mix
  • 1 (1 oz.) packet au jus gravy mix
  • 1 stick unsalted butter, cut into tablespoons

OPTIONAL EXTRAS

  • 1 onion, sliced
  • ½ cup Italian parsley chopped

Instructions

  • Place a 4 lb. boneless chuck roast in a slow cooker. Pour the brine from a 12 oz. jar pepperoncini into a large measuring cup or small mixing bowl. Set the pepperoncinis to the side.
  • Add 1 packet ranch seasoning mix and 1 packet au jus gravy mix to the brine and whisk until combined. Pour over the chuck roast.
  • Top the roast with the reserved sliced pepperoncinis and 1 stick sliced butter. If desired, also add 1 sliced onion.
  • Cover and cook until the beef is very tender, on LOW for about 8 hours or on HIGH for 5- 6 hours.
  • Use tongs shred the roast into bite-sized pieces. If desired, finish by stirring in ½ cup chopped parsley.

INSTANT POT METHOD

  • Use the same method, then cook on HIGH pressure for 60 minutes. Then do a natural release for 15 minutes.

SERVING SUGGESTIONS

  • Serve over mashed potatoes or pile onto rolls with provolone cheese to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap the beef chuck roast for pork butt or shoulder.
  • Vegetarian: Replace beef roast with sliced portobello mushrooms. Replace au jus gravy with desired spice blend containing garlic powder, onion powder, celery powder, salt and pepper.
  • Gluten-Free: Replace au jus gravy with desired spice blend containing garlic powder, onion powder, celery powder, salt and pepper.

MAKE AHEAD

  • Pot roast can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Nutrition

Calories: 213kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 379mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1109IU | Vitamin C: 55mg | Calcium: 27mg | Iron: 1mg