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
Got it. Here it is:
Sear the Chuck Roast (Optional)
Heat up a large skillet with oil over medium-high heat.
Take 4-5 minutes per side, turning the roast every 4-5 minutes until browned.
The longer you leave the roast without turning it, the better crust you will get.
Although searing the roast does provide additional flavor, it is completely fine to skip if you are running short on time; however, if you do skip this step, simply omit the oil and put the roast directly into the crockpot as is.
Layer it All in the Crockpot
In the bottom of your crockpot, place the seared roast, and pour the jar of pepperoncini juice over it.
Next, sprinkle the ranch and au jus packet directly onto the roast from above.
After this, add the pepperoncini peppers on top of the roast; don’t worry if some fall to the side of the roast as these will still provide flavor.
Add the strips of butter evenly over both the roast and the pepperoncini.
Cook it Low and Slow
Cover the crockpot, set it to low, and cook the roast for 8-10 hours or high for 5-6 hours.
The roast will be done when it shreds easily using two forks; it should be very tender and fall apart when touched.
The butter will melt into the packet seasonings and pepper juice to create a light sauce or gravy.
Shred and Serve
Remove the roast from the crockpot, using two forks to shred the meat.
After shredding, add the shredded meat back into the remaining cooking juices in the crockpot.
Please note the liquid will be thin; to thicken the sauce or gravy, mix 2 tbsp of cornstarch with 2 tbsp of cold water and stir it into the hot liquid until thickened.
Serve shredded roast over mashed potatoes or rice, or 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.
