Mississippi Pot Roast
December 23, 2024 • 0 comments
When it comes to comfort food, there’s nothing quite like a slow-cooked roast that’s tender enough to fall apart at the touch of a fork. Around here, we call that Mississippi Pot Roast, and it’s a ranch favorite. With just a handful of ingredients and a little patience, you’ll have a dish packed with rich, savory flavor and a tangy kick that’ll make your taste buds sit up and take notice. Whether you’re feeding the family or the whole crew, this one’s sure to please. Let’s get that roast cooking!
Choose from one of our most popular roasts! (any roast will do)
- Prep Time:
- Cook Time:
Ingredients
Directions
Other Ingredients:
- 3-4 lbs chuck roast
- 2 tablespoons avocado oil (or your preferred cooking oil)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 6-8 pepperoncini peppers (more if you like it spicier)
- 1/2 cup pepperoncini juice (optional, for extra tang)
- 1 stick (1/2 cup) unsalted butter
- Optional: salt and pepper, to taste
Instructions:
1. Sear the Roast (Optional, but recommended for added flavor):
- Heat a large skillet or Dutch oven over medium-high heat. Add the avocado oil.
- Pat the roast dry with paper towels and season lightly with salt and pepper (the seasoning packets are salty, so go easy here).
- Sear the roast for 2-3 minutes per side until golden brown. Remove and place in a slow cooker.
2. Add the Seasonings:
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
- Place the pepperoncini peppers on top of and around the roast.
- If you like extra tang, pour in the pepperoncini juice.
3. Add Butter:
- Cut the stick of butter into a few pieces and place them on top of the roast.
4. Slow Cook:
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours. Low and slow is best for that melt-in-your-mouth texture.
- The roast is done when it’s fork-tender and easily shreds.
5. Shred and Serve:
- Use two forks to shred the beef directly in the slow cooker. Mix it with the juices for extra flavor.
- Serve over mashed potatoes, rice, or alongside roasted vegetables. It’s also great in sandwiches or sliders.
Rancher’s Tip:
- For a little kick, add more pepperoncini peppers or even a splash of hot sauce.
- Want extra gravy? Add 1/2 to 1 cup of beef broth before cooking.
This dish is as dependable as a good horse on the ranch—rich, tender, and sure to satisfy every time!
