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Mississippi Pot Roast

A simple yet flavorful pot roast made with just five ingredients that melts in your mouth.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-5 pounds Chuck Roast A well-marbled cut for tenderness.
  • 1 packet Ranch Dressing Mix
  • 1 packet Brown Gravy Mix
  • 1/2 cup Butter Unwrapped stick.
  • 10-12 pieces Greek Peperoncini Peppers
  • 1/4 cup Peperoncini Juice

Method
 

Preparation
  1. Spray the bottom of a crock pot or slow cooker with nonstick cooking spray, or brush with olive oil.
  2. Place the roast in the slow cooker. (Optional: Sear the sides of the roast in a hot skillet before adding it to the crockpot.)
  3. Sprinkle the ranch dressing mix and brown gravy packet over the top of the roast, then add the peperoncini and juice.
  4. Place an unwrapped stick of butter on top and cover the slow cooker with a lid.
Cooking
  1. Cook the roast on low setting for 8-10 hours or high for 6-7 hours.
  2. After cooking, remove the tender meat and shred with two forks, removing any fatty pieces.
  3. Return the shredded meat back to the slow cooker and stir to coat with the remaining sauce.

Notes

Serve with creamy mashed potatoes, in sandwiches, or tacos. Can add veggies like carrots or potatoes for a one-pot meal. Store leftovers in an airtight container for up to three days or freeze for three months.