Description
Mississippi Pot Roast is a flavorful, tender slow-cooked beef dish infused with savory ranch and brown gravy mixes, tangy pepperoncini peppers, and rich butter. This hearty meal is perfect for a comforting family dinner, producing melt-in-your-mouth shredded beef that’s great served over mashed potatoes or rice.
Ingredients
Main Ingredients
- 4 pound beef chuck roast
- 1-2 tablespoons avocado oil
- 2 sweet onions, sliced 1-inch thick
- 3-5 cloves garlic, minced
- 1 ounce packet ranch dressing mix
- 0.87 ounce packet brown gravy mix
- 1 cup sliced pepperoncini peppers (or 8 whole peppers)
- 1/2 cup juice from pepperoncini jar
- 1 stick unsalted butter
- 1 1/2 cups beef broth
Instructions
- Sear the Meat: Heat a cast iron skillet over medium-high heat. Once hot, add avocado oil and sear the beef chuck roast for 5-8 minutes on each side until browned to lock in flavors.
- Prepare Slow Cooker: Transfer the seared roast into the slow cooker base. Arrange the sliced sweet onions all around the roast evenly.
- Add Seasonings: Sprinkle the roast with ranch dressing mix and brown gravy mix evenly on all sides to enhance flavor.
- Add Butter, Garlic, and Liquids: Place slices of unsalted butter and minced garlic on top of the roast. Pour in the pepperoncini juice and beef broth. Optionally add pepperoncini peppers now or during the last 1-2 hours of cooking to control their softness.
- Slow Cook the Roast: Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6-8 hours until the beef is tender and easily shreddable with a fork.
- Shred and Mix: Once the meat is tender, shred it using two forks directly in the slow cooker and mix it well into the cooking juices and gravy.
- Serve: Garnish with chopped parsley if desired. Serve the Mississippi Pot Roast hot over mashed potatoes or rice for a comforting meal. Enjoy!
Notes
- Adding pepperoncini peppers later in the cooking process helps retain some texture and prevents them from getting too soft.
- If you don’t have a slow cooker, you can cook this roast in a covered Dutch oven at 275°F (135°C) for about 4-5 hours until tender.
- Using avocado oil for searing provides a high smoke point and a neutral flavor.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- For a spicier version, add some crushed red pepper flakes along with the pepperoncini peppers.
