Description
A tender, flavorful Mississippi Roast slow-cooked to perfection with ranch seasoning, au jus gravy mix, butter, and pepperoncini for a deliciously simple and savory meal.
Ingredients
Ingredients
- 1/4 cup water
- 3 pounds chuck roast
- 1 ounce packet dry ranch seasoning mix
- 1 ounce packet dry au jus gravy mix
- 6 tablespoons unsalted butter
- 6 pepperoncini peppers
Instructions
- Prepare slow cooker: Pour 1/4 cup of water into the insert of your slow cooker. This will help create steam and keep the roast moist during cooking.
- Layer ingredients: Place the 3-pound chuck roast on top of the water. Then evenly sprinkle the dry ranch seasoning mix over the roast, followed by the dry au jus gravy mix. Place 6 tablespoons of unsalted butter on top of the seasoned roast. Finally, arrange the 6 pepperoncini peppers around the roast in the slow cooker.
- Slow cook: Cover and cook the roast on the low setting for 8 hours. This slow cooking method will break down the connective tissues, making the meat tender and flavorful.
- Shred and serve: Once cooked, remove the roast and shred it using two forks. Mix the shredded meat with the cooking juices and serve immediately, ideally with the flavorful au jus gravy from the slow cooker.
Notes
- You can adjust the number of pepperoncini peppers to control the level of tangy heat.
- Serve with mashed potatoes, rice, or sandwich rolls for a hearty meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- To enhance flavor, some cooks add a splash of pepperoncini juice to the slow cooker.
