Mississippi Pot Roast

Mississippi Pot Roast 

Serves: 6–8
Prep: 10 minutes
Cook: 8 hours (low)

Ingredients

3–4 lb chuck roast

Salt & pepper, to taste

1 packet ranch dressing mix

 packet au jus gravy mix

½ cup butter, cubed

Pickled pepperoncinis, to taste (whole or sliced)

Optional: 2–4 tbsp pepperoncini brine for extra flavor

Mashed potatoes, for serving

Instructions

Brown the roast:
Season the chuck roast with salt and pepper. Heat a skillet over medium-high heat and sear the roast on all sides until deeply browned.

Into the crock pot:
Place the browned roast in the slow cooker. Sprinkle the ranch dressing mix and au jus mix evenly over the top.

Add the good stuff:
Scatter the cubed butter over the roast. Add pepperoncinis to taste, plus a splash of the brine if you like a little tang.

Slow cook:
Cover and cook on LOW for 8 hours, until the meat is fall-apart tender.

Serve:
Shred the roast in the pot and spoon the rich, buttery gravy over a bed of creamy mashed potatoes.

Notes

No extra liquid needed; the roast makes its own gravy.

Mild, tangy, buttery, and rich; this is comfort food perfection in one pot.