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–+ servings

Mississippi Pot Roast

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A warm, hearty pot roast infused with flavors from ranch dressing and pepperoncini, making it a cozy favorite for any dinner.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 3-4 pounds beef chuck roast May substitute with pork roast.
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/2 cup pepperoncini peppers With some juice.
  • Salt and pepper To taste.
  • Beef broth A splash for more liquid (optional).

Method
 

Preparation
  1. Trim any excess fat from the beef chuck roast and season with salt and pepper.
  2. Optional: In a hot pan, sear the roast on all sides until well-browned for added flavor.
  3. Place the roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix on top.
  4. Add the pepperoncini peppers and pour some of the juice over everything.
Cooking
  1. Cover and cook on low for 8-10 hours or high for 5-6 hours until fork-tender.
  2. Once done, shred the meat and mix it back in with the juices. Serve and enjoy!

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 6gProtein: 36gFat: 36gSaturated Fat: 15gSodium: 800mgFiber: 1g

Notes

Serves well over mashed potatoes, in a sandwich, or with roasted vegetables. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.
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