Description
A comforting Mississippi Pot Roast simmered all day until fall-apart tender, featuring buttery, tangy pepperoncini flavor for a cozy dinner.
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter
- 6–8 pepperoncini peppers
- Optional: ¼ cup pepperoncini juice
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Instructions
- 1. Place the roast in the slow cooker. Pat it dry with paper towels and season lightly with salt and pepper if desired.
- 2. Sprinkle ranch dressing mix and au jus gravy mix evenly over the top of the roast.
- 3. Top with unsalted butter, distributing pats across the surface.
- 4. Scatter pepperoncini around and on top of the roast. Drizzle with pepperoncini juice if using.
- 5. Cover and cook on LOW for 8 hours, or until the roast is fork-tender.
- 6. Remove the roast from the cooker and shred it with two forks. Skim off excess fat from cooking liquid if desired.
- 7. Return the shredded beef to the juices, stir to combine, and serve warm.