Mississippi Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
384 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast
Description
This recipe starts by searing a 3-4 pound chuck roast in a heavy skillet to create a flavorful crust. The roast is then placed in a crockpot and covered with ranch seasoning and au jus packets. Butter slices are arranged on top along with pepperoncini peppers and their juices are poured into the pot to add acidity and a slight tang.
Cooking on low or high heat for several hours breaks down the connective tissue, making the beef tender enough to shred with a fork easily. The combination of ranch and au jus seasoning infuses the meat with a savory, slightly tangy flavor profile balanced by the butter's richness and the subtle heat of the pepperoncini.
Once cooked, the roast can be sliced or shredded and is best served with spooned pan juices to enhance moisture and taste. The peppers themselves offer mild flavor and can be eaten alongside or discarded after cooking, depending on preference.
Ingredients
- 3-4 pounds chuck roast
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 packet ranch seasoning mix
- 1 packet au jus seasoning
- ¼ cup butter
- 6 Pepperoncini peppers plus ½ cup juice from jar
Instructions
- Heat the oil in a large, heavy bottomed skillet, such as cast iron and then add the roast and sear on all sides.
- Place the roast in a 6 quart crockpot and sprinkle on the ranch and au jus seasoning.
- Slice the butter into 4 pieces and arrange over the pot roast. Top with the peppers and pour the juice from the jar into the bottom of the crockpot.
- Cover and cook on high for 4 hours or low for 8 hours. Continue cooking until pot roast easily shreds apart with a fork - this may take more or less time depending on how hot your crockpot runs.
- Remove the pot roast from the slow cooker and shred or slice. Spoon juices from the crockpot over the roast before serving.
Notes
- Use ranch seasoning mix, not ranch dip mix, to avoid excess saltiness in the dish.
- The pepperoncini peppers add flavor without making the roast spicy; serve them with the roast or remove after cooking as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 447mg | 19% |
| Potassium | 586mg | 12% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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