Mississippi Pot Roast
by Tavolino
A tender, slow-cooked beef roast infused with tangy pepperoncini peppers, savory ranch seasoning, and rich gravy, perfect for an effortless family dinner.
Ingredients
- Canola oil 0.5 Tbsp
- Chuck roast 2.8 lb
- Pepperoncini juice 0.25 cup
- Ranch seasoning packet 1 packet
- Brown gravy mix 1 packet
- Unsalted butter 0.5 stick
- Pepperoncini peppers 5 pieces
Preparation
- 1
Heat 0.5 Tbsp canola oil in a large skillet over medium-high heat.
- 2
Sear the 2.8 lb chuck roast on all sides until browned.
- 3
Place the browned roast into your slow cooker.
- 4
Sprinkle the ranch seasoning packet evenly over the roast.
- 5
Sprinkle the brown gravy mix over the roast as well.
- 6
Place 0.5 stick of unsalted butter on top of the roast.
- 7
Add 5 pepperoncini peppers around the roast.
- 8
Pour 0.25 cup of pepperoncini juice over the meat and seasonings.
- 9
Cover the slow cooker and cook on low for 8 hours.
- 10
Check that the meat is tender and easily shreds with a fork.
- 11
Shred the beef directly in the slow cooker and mix with the juices.
- 12
Serve the roast hot, spooning extra gravy over each portion.