Mississippi Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 25 mins
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Servings
8 servings
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Calories
481 kcal
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Course
Main Course, Dinner
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Cuisine
American
Mississippi Pot Roast
Description
Mississippi Pot Roast uses a chuck roast browned before slow cooking with ranch seasoning, au jus gravy mix, butter, and flavorful pepperoncini peppers and their juice. The combination of ranch and gravy powders adds seasoning layers without extra salt, while the pepperoncini peppers bring a mild acidity that tenderizes the beef and adds complexity. Cooking the roast on low heat for 8 to 10 hours results in fork-tender meat that shreds easily.
The texture is succulent and moist, with the pepperoncini juice mixing with the melting butter during cooking to create a rich and flavorful gravy. This gravy can carry the shredded meat when served, complementing staples like mashed potatoes, egg noodles, or rice to create a hearty meal.
The recipe includes practical advice for roasting in a slow cooker, emphasizing minimal liquid addition and noting doneness cues. If using a Dutch oven instead, cooking times can be adjusted accordingly. For thicker gravy, a cornstarch slurry can be whisked into the cooking juices and simmered briefly. Careful slow cooking ensures tenderness and flavor development typical of a pot roast done right.
Ingredients
- 4 to 5 pound chuck roast or pot roast
- 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons
- 1 ounce au jus gravy mix or brown gravy mix, low sodium, 1 packet
- 6 Pepperoncini peppers plus ½ cup juice
- ¼ cup butter
Instructions
- In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
- Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
- Cover and cook on low for 8-10 hours or until the roast is fork-tender.
- Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
- Serve over mashed potatoes, egg noodles, or rice.
Notes
- Cooking on low heat for 8-10 hours is preferred for maximum tenderness, but high heat (4-6 hours) is an option if necessary.
- To avoid toughness, do not open the slow cooker frequently as this extends the cooking time.
- Avoid adding extra liquid; the roast juices and butter provide enough moisture and flavor for the gravy.
- This recipe can be adapted for a Dutch oven with appropriate cooking times if a slow cooker is unavailable.
- To thicken the gravy, dissolve 1 tablespoon cornstarch in 1 tablespoon water and stir it into the drippings. Cook about 10 minutes until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481 | 24% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 172mg | 57% |
| Sodium | 668mg | 28% |
| Potassium | 772mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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