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Mississippi Pot Roast

a bowl of Mississippi pot roast with pepperoncini served on top of mashed potatoes
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  8 hrs

Ingredients

  • 1 (4 to 5 pound) chuck roast
  • 1 (1.1 ounce) packet au jus, (we like Johnny’s Powdered Au Jus)
  • 1 (1 ounce) packet ranch seasoning
  • 6 tablespoons salted butter, cut into small pieces
  • 10 whole pepperoncini
  • ½ cup pepperoncini juice
  • Mashed potatoes, for serving

Method

  1. Add the chuck roast to the bowl of a 7 to 8 quart slow cooker. Sprinkle with au jus and ranch seasoning. Top with butter, pepperoncini, and pepperoncini juice.
  2. Cover and cook on low for 8 hours, or until the roast is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the roast to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Reserve the liquid in the slow cooker.
  3. Serve over mashed potatoes topped with the reserved liquid.