Imagine sinking your fork into a tender, melt-in-your-mouth Mississippi pot roast, the rich, savory aroma filling the air as the juices soak into every fiber of the beef. The roast, slow-cooked to perfection, is bathed in a flavorful gravy made from a magical combination of ranch seasoning, au jus, vegetables, and pepperoncini, giving it a tangy yet hearty bite that’ll make your taste buds sing. And the best part? You’ve got a warm, fluffy loaf of homemade bread (recipe here) to sop up every last drop of that luscious sauce. Each bite is a symphony of comfort, with the pillowy bread acting as the perfect companion to the succulent roast. This meal isn’t just food; it’s a hug for your soul.

Ingredients:

• 3-4 lb. Beef chuck roast (boneless or bone-in)
• 1 packet ranch dressing mix (preferably the dry seasoning mix)
• 1 packet au jus gravy mix
• 3 Tbs. Unsalted butter
• 6-8 pepperoncini peppers (with some juice)
• 1/4 cup of the pepperoncini juice (or more to taste)
• 2 Carrots, cut into 1 inch pieces
• 1 lb mushrooms (your favorite ones) cut in quarters
• Salt and pepper (to taste; I don’t use this since there are other seasonings)

Instructions:

Step 1: Prep the Roast

• Season the Roast: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
• Sear the Roast (Optional): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides (about 3-4 minutes per side) until it’s nicely browned. This step is optional but adds depth of flavor.

Step 2: Prepare the Slow Cooker

• Place the seared (or raw) roast in the slow cooker.
• Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast.

Step 3: Add Butter and Peppers

• Slice the butter into a few pieces and place them directly on top of the roast.
• Scatter the pepperoncini peppers around the roast, and pour in about 1/4 cup of the pepperoncini juice. You can add more juice if you want a more tangy kick.

Step 4: Add Vegetables

• Carrots: Arrange the baby carrots (or cut regular carrots) around the roast in the slow cooker.
• Mushrooms: Add the sliced mushrooms on top of and around the roast as well. These will soak up all the savory flavors and tenderize perfectly as the roast cooks.

Step 5: Slow Cook the Roast

• Cover the slow cooker and cook the roast on low for 7-8 hours or until the roast is fork-tender and can easily be shredded. If you’re in a time crunch, cook on high for about 4-5 hours. The vegetables should be tender and infused with all the delicious flavors.

Step 6: Shred the Roast

• Once the roast is done, remove it from the slow cooker and place it on a large cutting board. Use two forks to shred the beef into bite-sized pieces.
• Stir the remaining cooking juices in the slow cooker to combine the flavors from the ranch mix, au jus, butter, and pepperoncini juice.

Step 7: Return the Shredded Meat to the Slow Cooker

• Add the shredded beef back into the slow cooker, stirring to coat the meat and vegetables in the rich gravy.

Step 8: Serve and Enjoy

• Serve the Mississippi Pot Roast with carrots and mushrooms over mashed potatoes, rice, or alongside a warm loaf of homemade bread (Recipe here) The tender, juicy meat, savory vegetables, and rich gravy will make every bite a comforting delight.