Mississippi pot roast (Printer-Friendly)
Slow-cooked chuck roast infused with ranch, onion soup mix, butter, and peperoncini for deep flavor.
# What You’ll Need:
→ Meat
01 -
2-3 pound beef chuck roast
→ Seasonings
02 -
1 packet ranch dressing mix
03 -
1 packet dry onion soup mix or au jus gravy mix
04 -
Salt and black pepper to taste
→ Fats
05 -
1/2 cup (1 stick) salted butter
06 -
2 tablespoons olive oil or vegetable oil
→ Vegetables
07 -
8 peperoncini peppers
# Steps to Follow:
01 -
Heat a large skillet over high heat and add 2 tablespoons of olive oil. Pat the chuck roast dry with paper towels, then season both sides lightly with salt and pepper. Once the oil is shimmering, sear the roast for 2-3 minutes on each side until golden brown to develop flavor.
02 -
Transfer the seared roast to the slow cooker. Evenly sprinkle the ranch dressing mix and dry onion soup mix over the roast. Top with the stick of butter, then arrange the peperoncini peppers on and around the meat.
03 -
Cover and cook on low heat for 8 hours without removing the lid to ensure tender, shreddable meat. Avoid opening the lid during cooking to maintain moisture and temperature consistency.
04 -
After cooking, use two forks to shred the roast, discarding any large fatty pieces. Optionally chop the peppers and mix them in with the shredded meat. Serve warm with mashed potatoes, rice, or on a roll with cheese.
# Helpful Hints:
01 -
Searing the meat before slow cooking enhances flavor by creating a rich browned crust.
02 -
Do not cook on high or remove the lid during cooking to avoid tough meat.
03 -
Butter is essential for flavor and moistness; margarine is not recommended.
04 -
Peperoncini peppers provide mild acidity and depth without significant heat.