Classic Mississippi Pot Roast
A tender and flavorful pot roast made easy with ranch seasoning, au jus gravy, butter, and pepperoncini. Perfect for a comforting meal.
Equipment
- Large skillet or Dutch oven
- Slow cooker (optional)
- Forks
Ingredients
Main Ingredients
- 3-4 lb chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup pepperoncini peppers drained
- 2 tablespoons olive oil
- 1/4 cup unsalted beef broth or water if needed
- 2 tablespoons Worcestershire sauce
Instructions
Cooking Steps
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then sear on all sides until deeply browned for 3-4 minutes per side to develop flavor.
- Transfer the seared roast to a slow cooker insert if using, or keep it in the Dutch oven.
- Evenly sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
- Place the stick of butter on top of the roast, arrange drained pepperoncini peppers around and on top, and pour in the Worcestershire sauce. Add 1/4 cup of beef broth or water if more liquid is needed.
- Cook in a slow cooker on low for 6-8 hours or high for 3-4 hours, or in a covered Dutch oven at 300°F (150°C) for 3-4 hours, until the roast is fork-tender.
- Remove the cooked roast from the liquid, shred with two forks, and return to the pot to stir into the flavorful gravy. Serve hot.
Notes
For best results, do not skip the searing step as it adds significant flavor to the pot roast. Adjust pepperoncini to your spice preference; they add a nice tang without excessive heat.