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.
Add The Salt 