Ingredients (~6 servings)
- 1 Tbsp olive oil (for searing)
- ~2 1/2 lbs chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 4-6 pepperoncini peppers
- 1/3 cup juice from pepperoncini jar
- 1/3 cup butter, sliced
Sear the Chuck Roast (Optional but Recommended)
Heat the oil in a large skillet over medium-high heat.
Brown the roast for ~4-5 minutes per side to get a good crust.
This step adds flavor but you can skip it if you’re in a hurry – just omit the oil and put the roast straight in the crockpot.
Layer Everything in the Crockpot
Place the seared roast in the bottom of your crockpot and pour the pepperoncini juice over it.
Sprinkle both packets – the ranch mix and au jus mix – directly over the roast.
Add the pepperoncini peppers on top; some will fall to the sides and that’s fine.
Distribute the butter slices all over the roast.
Cook Low and Slow
Cover and cook on low for 8-10 hours or high for 5-6 hours.
The roast is done when it shreds easily with a fork – it should be fall-apart tender.
All the butter will melt and combine with the packet seasonings and pepper juice to create the sauce.
Shred and Serve
Remove the roast and shred it with two forks.
Toss the shredded beef back into the cooking juices in the crockpot.
The liquid will be thin but flavorful – if you want gravy consistency, mix 2 Tbsp cornstarch with 2 Tbsp cold water and stir it into the hot juices until thickened.
Serve over mashed potatoes, rice, or pile it on hoagie rolls for sandwiches.
Mississippi Pot Roast
Ingredients
Ingredients (~6 servings)
- 1 Tbsp olive oil for searing
- ~2 1/2 lbs chuck roast
- 1 packet ranch seasoning mix 1 oz
- 1 packet au jus gravy mix 1 oz
- 4-6 pepperoncini peppers
- 1/3 cup juice from pepperoncini jar
- 1/3 cup butter sliced
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Brown chuck roast for 4-5 minutes per side until crusty.
- Place seared roast in crockpot and pour pepperoncini juice over it.
- Sprinkle ranch seasoning mix and au jus mix directly over the roast.
- Add pepperoncini peppers on top.
- Distribute butter slices over the roast.
- Cover and cook on low for 8-10 hours until meat shreds easily with a fork.
- Remove roast and shred with two forks.
- Toss shredded beef back into the cooking juices.
- Serve over mashed potatoes, rice, or on hoagie rolls.
