Ingredients (~6 servings)
- 1 (3-4 lb) chuck roast
- 1 packet au jus seasoning
- 1 packet ranch seasoning
- 4 Tbsp salted butter, cut into small pieces
- 8 whole pepperoncini
- 1/3 cup pepperoncini juice
- Mashed potatoes, for serving
Get Everything in the Slow Cooker
Add the chuck roast to a 6-7 quart slow cooker.
Sprinkle both seasoning packets over the roast – don’t worry about being precise, just get it covered.
Drop the butter pieces around the roast and toss in the pepperoncini. Pour the pepperoncini juice over everything.
The ranch powder will clump at first but it’ll dissolve as it cooks.
Cook Low and Slow for 8 Hours
Cover and cook on low for 8 hours.
You’ll know it’s done when you can pull the meat apart easily with a fork – it should practically fall apart when you touch it.
Using a slotted spoon, transfer the roast to a large dish and discard any big chunks of fat. Don’t throw away the liquid in the slow cooker – that’s your gravy.
Serve Over Mashed Potatoes
Shred the meat with two forks if it hasn’t already fallen apart.
Serve over mashed potatoes and ladle the reserved cooking liquid over everything.
The liquid has all the flavor from the seasonings and pepperoncini – it’s basically instant gravy.
Mississippi Pot Roast
Ingredients
Ingredients (~6 servings)
- 1 chuck roast 3-4 lb
- 1 packet au jus seasoning
- 1 packet ranch seasoning
- 4 Tbsp salted butter cut into small pieces
- 8 whole pepperoncini
- 1/3 cup pepperoncini juice
- Mashed potatoes for serving
Instructions
- Place chuck roast in slow cooker.
- Sprinkle au jus and ranch seasonings over roast.
- Add butter pieces and pepperoncini.
- Pour pepperoncini juice over roast.
- Cover and cook on low for 8 hours.
- Remove roast and shred with forks.
- Discard large fat pieces.
- Serve over mashed potatoes with cooking liquid as gravy.
