Mississippi Pot Roast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3-4 pounds beef chuck roast
02 -
1/2 teaspoon freshly ground black pepper
03 -
1/4 cup low-sodium beef broth
04 -
2 tablespoons extra virgin olive oil
→ Flavor Enhancers
05 -
1 packet ranch seasoning mix (1 ounce)
06 -
4 tablespoons unsalted butter
07 -
6 pepperoncini peppers with juice
08 -
1 packet au jus gravy mix
09 -
2 fresh garlic cloves, finely minced
# Instructions:
01 -
Generously season your chuck roast on both sides with freshly ground black pepper, making sure to coat the entire surface evenly.
02 -
Heat olive oil in a large heavy skillet over medium-high heat. Once the oil shimmers, carefully sear the seasoned roast for 2-3 minutes on each side until beautifully browned and caramelized.
03 -
Pour the beef broth into your slow cooker, then gently place the seared roast inside. Sprinkle the ranch seasoning and au jus mix evenly over the top, then add the minced garlic, pepperoncini peppers, and dot with butter slices.
04 -
Cover and cook on low heat for 7-9 hours, or on high heat for 4-6 hours, until the meat easily falls apart when tested with a fork. Cooking time may vary depending on the thickness of your roast.
05 -
Remove the tender roast and shred it using two forks, then return the shredded meat to the slow cooker. Gently fold everything together until the meat is well coated with that incredible buttery gravy.
# Notes:
01 -
Ranch seasoning can vary in sodium content, so taste and adjust salt accordingly at the end of cooking
02 -
For gluten-free preparation, verify that both ranch seasoning and au jus mix are certified gluten-free
03 -
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months in airtight containers
04 -
To reheat, thaw overnight in refrigerator, then warm in slow cooker or covered oven dish until heated through
05 -
This versatile dish works beautifully served over mashed potatoes, rice, or stuffed into slider buns