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
552 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast
Description
This recipe begins by searing a 4-pound chuck roast to develop a browned outer crust, enhancing texture and flavor. After browning, the roast is placed in a slow cooker with packets of au jus gravy mix and Ranch dressing mix, which provide salty, herbal, and savory notes. Pepperoncini peppers and their brine add a mild tang and subtle heat. Butter cut into pieces is scattered on top to enrich the cooking liquid and promote tenderness.
Cooked on low for 8 to 10 hours or high for 3 to 5 hours, the roast becomes tender enough to shred with forks easily. The juices infuse the meat with bright, slightly spicy, and creamy flavors. Parsley can be sprinkled on top just before serving for a subtle herbaceous touch.
This pot roast is often served warm and makes sufficient quantity for multiple servings. Leftovers maintain their texture and flavor well when stored in an airtight container in the refrigerator for up to a week. Meat also freezes well for about two months, allowing convenient future meals. Searing is optional but recommended for added texture. Using half the seasoning packets can reduce sodium if desired while retaining flavor depth.
Ingredients
- 4 lb chuck roast
- 2 tablespoon olive oil or vegetable oil
- 1 packet au jus gravy mix See NOTES regarding sodium
- 1 packet Ranch dressing mix See NOTES regarding sodium
- 6 Pepperoncini peppers
- ¼ cup pepperoncini brine Juice from the bottle
- 8 tablespoon butter cut into pieces, unsalted
- 2 tablespoon parsley fresh, chopped, optional
Instructions
- In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
- Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
- Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
- Serve warm.
Notes
- Searing the roast before slow-cooking adds texture but can be skipped without major flavor loss.
- Both the au jus gravy and Ranch dressing mixes are quite salty; use half the packets for a milder taste.
- Leftover roast stores well in a sealed container for 5 to 7 days in the refrigerator.
- The cooked meat freezes for up to 2 months, making it convenient for future meals.
- Visual guidance is available in the referenced video for preparation and cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 2g | 1% |
| Protein | 44g | 88% |
| Fat | 38g | 58% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 187mg | 62% |
| Sodium | 449mg | 19% |
| Potassium | 781mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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