Mississippi Pot Roast
An ultra-tender chuck roast slow-cooked with tangy pepperoncini, butter, ranch seasoning, and au jus seasoning. Serve it with mashed potatoes to soak up the rich, savory juices.
Prep: 15 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 3.5 pounds beef chuck roast
- 4 tablespoons unsalted butter
- 1 packet ranch seasoning mix
- 1 packet au jus seasoning mix
- 8 ounces pepperoncini peppers
- 0.5 cup pepperoncini brine
- 0.5 cup beef broth
- 0.25 teaspoon black pepper
Cooking instructions
- Place the chuck roast in a 6-quart slow cooker. Sprinkle the ranch seasoning mix and au jus seasoning mix evenly over the roast, then add the black pepper. (about 5 min)
- Arrange the pepperoncini around and on top of the roast. Pour in the pepperoncini brine and beef broth, then place the butter on top. (about 3 min)
- Cover and cook on LOW until the roast is fork-tender and pulls apart easily, 8 to 9 hours. The roast should reach at least 145°F for safety, but chuck becomes tender at a considerably higher temperature after the connective tissue breaks down. (about 480 min) — LOW
- Transfer the roast to a platter and rest for 10 minutes. Skim excess fat from the cooking juices if desired, then shred or slice the beef and spoon the juices and pepperoncini over it. (about 10 min)