Mississippi Pot Roast
Ingredients:
- 3 pounds chuck roast
- 1 packet ranch dressing mix (about 1 ounce)
- 1 packet au jus gravy mix (about 1 ounce)
- 6 tablespoons unsalted butter, cut into slices
- 6-8 pepperoncini pickled hot peppers
- 1/2 cup pepperoncini brine (more if desired)
Instructions:
- Prepare the Chuck Roast:
- Take the 3-pound chuck roast and pat it dry with paper towels to remove any excess moisture. This step helps the seasonings adhere better to the meat.
- Set Up the Slow Cooker:
- Place a slow cooker liner inside your slow cooker, if you are using one. This helps with easy cleanup later. Ensure the liner is open and fits securely over the edges of the slow cooker.
- Season the Roast:
- Place the chuck roast into the slow cooker. Sprinkle the entire packet of ranch dressing mix evenly over the top of the roast. Next, sprinkle the packet of au jus gravy mix over the ranch seasoning to ensure an even coating on the roast.
- Add Butter and Pepperoncini:
- Cut the 6 tablespoons of unsalted butter into small slices. Distribute these slices evenly over the top of the roast. This will help create a rich, flavorful sauce as the butter melts.
- Arrange 6-8 pepperoncini peppers around the roast. These will add a tangy, mildly spicy flavor to the dish.
- Add the Pepperoncini Brine:
- Pour 1/2 cup of pepperoncini brine over the roast. This brine adds additional flavor and helps to keep the meat moist during cooking. If you like a stronger pepperoncini flavor, you can add more brine, up to 3/4 cup.
- Optional Step – Freezing:
- At this point, if you want to prepare the roast ahead of time, you can tightly close the slow cooker liner with the seasoned roast inside and place it in the freezer. The roast can be frozen for up to 3 months. To cook, simply thaw it overnight in the refrigerator and continue with the remaining steps.
- Cook the Roast:
- Place the prepared slow cooker liner with the roast into the slow cooker. Cover with the slow cooker’s lid.
- Set the slow cooker to cook on the LOW setting for 8 hours. During this time, the roast will slowly cook and become tender.
- Shred the Roast:
- After 8 hours, check the roast to ensure it is tender. It should easily pull apart with a fork. If it’s not yet falling apart, let it cook for an additional 30 minutes to 1 hour.
- Once the roast is tender, use two forks to shred the meat directly in the slow cooker. Mix the shredded meat well with the juices in the slow cooker for maximum flavor.
- Serve:
- Serve the Mississippi Pot Roast hot with its rich, flavorful gravy. It pairs well with mashed potatoes, rice, or a side of vegetables.
Enjoy your delicious and easy Mississippi Pot Roast!