Mississippi Pot Roast

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Calories: 552kcal

Author: Kris Longwell

Mississippi Pot Roast is one of the easiest meals you will ever make. And, by the way, one of the most delicious roasts, too. Only 6 ingredients come together to make a family-friendly that will be requested time and time again.

Print Recipe

Equipment

Slow-cooker

Ingredients

4 lb chuck roast
2 tablespoon olive oil or vegetable oil
1 packet au jus gravy mix See NOTES regarding sodium
1 packet Ranch dressing mix See NOTES regarding sodium
6 pepperoncini peppers
¼ cup pepperoncini brine Juice from the bottle
8 tablespoon unsalted butter cut into pieces
2 tablespoon parsley fresh, chopped, optional

Instructions

In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
Serve warm.

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

Both the au jus gravy mix and the Ranch mix are fairly high in sodium. We like our roasts to be a little on the salty side. If you prefer it to not be too salty tasting, then try using just half of each packet. You'll still get the amazing flavor and the meat will still be fall-apart delicious.

If you don't have time to sear the roast, don't worry about it. The searing adds a nice texture, but the roast will still be delicious if you don't sear it first.

This roast makes a good amount. Leftovers are just as good, if not even better the following days. Keep in an air-tight container with a lid in the fridge for up to 5 to 7 days. The cooked meat freezes beautifully for up to 2 months.

Nutrition

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