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Mississippi Pot Roast

Mississippi Pot Roast

The ultimate comfort food! This Mississippi Pot Roast is packed with rich flavors and tenderness, perfect for a cozy dinner. The juicy beef with tangy pepperoncini is sure to satisfy your cravings. Make it tonight for an unforgettable meal!
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds beef chuck roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 15 pepperoncini peppers
  • 6 tablespoons pepperoncini juice
  • 1 ounce ranch seasoning
  • 1 ounce brown gravy mix
  • 3 1/2 ounces butter

Equipment

  • Mixing Bowl
  • Slow Cooker
  • Baking Sheet
  • Skillet

Method
 

  1. Generously season the beef chuck roast with salt and pepper from all sides.
  2. Heat the olive oil in the skillet until smoking hot. Sear the meat from all sides until brown.
  3. Pour the beef broth and pepperoncini juice into the slow cooker. Add beef to the pot, followed by pepperoncini peppers, ranch seasoning, brown gravy mix, and butter.
  4. Cook on low heat for 8-9 hours or high for 3-4 hours.
  5. Shred the meat with two forks before serving.

Notes

  • Tip 1: Store leftover pot roast in an airtight container in the fridge for 3 to 4 days without losing flavor.
  • Tip 2: If you have extras, freeze the leftovers in a freezer bag for up to 3 months. Just make sure to thaw them in the fridge before reheating.
  • Tip 3: This dish pairs perfectly with mashed potatoes or roasted vegetables. Consider serving a light salad on the side for balance.
  • Tip 4: Feel free to add other vegetables like carrots or potatoes to the slow cooker for a complete meal.
  • Tip 5: Reheat the pot roast in the microwave or on the stovetop until warmed through, ensuring it doesn’t dry out.