Description
A flavorful and tender Mississippi Pot Roast slow-cooked to perfection in a crockpot with a blend of ranch dressing mix, au jus seasoning, pepperoncini peppers, and butter for a rich and savory meal.
Ingredients
Scale
Meat
- 3–4 lb chuck roast
Seasonings and Sauces
- 1 packet ranch dressing mix
- 1 packet au jus mix
- 1 jar (16 oz) pepperoncini peppers, with juice
- 1/2 cup butter
Instructions
- Prepare the roast: Place the 3-4 lb chuck roast in the bottom of the crockpot, ensuring it lies flat and fits well.
- Add seasoning mixes and peppers: Sprinkle the entire packet of ranch dressing mix and au jus mix evenly over the top of the roast. Then add the jar of pepperoncini peppers along with their juice around and on top of the roast to infuse a tangy flavor.
- Add butter: Place 1/2 cup of butter on top of the roast and seasoning to add richness and enhance the moisture as it cooks.
- Cook low and slow: Cover the crockpot and cook the roast on low heat for 6 to 8 hours until the meat is tender and easily pulls apart with a fork.
Notes
- For best results, use a 3-4 lb chuck roast that has good marbling for tenderness and flavor.
- The recipe is great served with mashed potatoes, rice, or crusty bread to soak up the delicious juices.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for longer storage.
- Adjust cooking time depending on your crockpot’s heat settings; check tenderness after 6 hours.
- The juice from the pepperoncini peppers adds a subtle tangy heat that defines this dish’s signature flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
