This Mississippi pot roast recipe is everything it’s cracked up to be! Fall-apart tender with a robust gravy flavored with ranch and pepperoncini peppers. Serve with mashed potatoes for an easy dinner your family will want over and over!
Mississippi Roast Sandwiches:
Slice a French baguette or sub roll in half, add the shredded roast, your favorite cheese and extra peppers if you’re feeling spicy. It’s so delicious dipped in the gravy!
Mississippi pot roast is the easiest thing to make.
Simply place the ingredients in a crockpot in the order listed.
3-4 lbs beef chuck
1 packet ranch seasoning
1 packet au jus gravy
2 tablespoons unsalted butter (optional)
1/2 16oz jar peperoncini peppers (about 10 peppers and ½ cup juice)
Place the chuck roast in a 6-quart slow cooker.
Sprinkle with ranch and au jus packets.
Top with pieces of butter, peppers and juice.
Cover and cook on LOW for 8 hours or until tender and falls apart with a fork.
Cover baking dish tightly with foil and bake at 300°F for about 1 hour per pound, or until easily shredded with a fork.