Mississippi Pot Roast (Print version)
A tender slow cooker chuck roast with ranch, au jus, butter, and pepperoncini for tangy, savory shredded beef.
# Ingredients:
For the roast
01 -
1 tablespoon vegetable oil
02 -
1 (3-4 lb / 1.4-1.8 kg) boneless beef chuck roast
03 -
1/2 teaspoon black pepper
04 -
1 (1 oz / 28 g) packet ranch seasoning mix
05 -
1 (1 oz / 28 g) packet au jus gravy mix
06 -
8 whole pepperoncini peppers
07 -
1/4 cup (60 ml) pepperoncini brine from the jar
08 -
4 tablespoons (56 g) unsalted butter, cut into pieces
For serving
09 -
Mashed potatoes, cooked rice, egg noodles, or toasted sandwich rolls
10 -
Chopped parsley, optional
# Instructions:
01 -
Heat the oil in a large skillet over medium-high heat. Pat the chuck roast dry, season with black pepper, and sear for 3-4 minutes per side until browned.
02 -
Transfer the roast to a 6-quart slow cooker. Sprinkle the ranch seasoning and au jus mix evenly over the top.
03 -
Add the pepperoncini peppers and pepperoncini brine around the roast. Scatter the butter pieces over the top.
04 -
Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the roast pulls apart easily with a fork.
05 -
Transfer the roast to a shallow dish and shred into large pieces, discarding any large fatty pieces. Return the beef to the slow cooker and toss with the juices.
06 -
Let the shredded beef rest in the juices for 10 minutes. Serve over mashed potatoes, rice, noodles, or toasted rolls with a spoonful of gravy.
# Good to know:
01 -
Use unsalted butter if possible because the seasoning packets are already salty.
02 -
For a thicker gravy, simmer the juices uncovered in a saucepan for a few minutes after cooking.
03 -
Cook on low for the most tender texture.