Description
This Best Mississippi Pot Roast delivers fall-apart tender beef, tangy pepperoncini, and a buttery, ranch-laced gravy that’s pure comfort food magic.
Ingredients
Units
Scale
- 6 tablespoons unsalted butter, divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 to 3 pounds boneless beef chuck roast
- 1 tablespoon minced onion flakes
- 1 packet Ranch seasoning mix
- 1 packet Au Jus seasoning mix
- 6 to 10 whole pepperoncini peppers
Instructions
- Heat 1 to 2 tablespoons of butter in a large skillet over medium-high heat
- Lightly season the roast with sea salt and black pepper
- Sear each side of the roast for about 3–4 minutes until a rich brown crust forms
- Transfer the seared roast to the crockpot
- Pour in the remaining butter and browned bits from the skillet
- Sprinkle minced onion flakes, Ranch seasoning, and Au Jus mix over the meat
- Dot the top with the remaining butter, cut into pieces
- Nestle in the pepperoncini (6 to 10 depending on how tangy you like it)
- Cover with a lid and cook on low for 8 hours, or until the roast shreds easily with a fork
- Use two forks to pull the beef into large, juicy chunks
- Stir gently to incorporate all those buttery, seasoned juices
- Sprinkle with fresh chopped parsley if desired
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Serve over mashed potatoes, noodles, or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 115mg
