Mississippi Pot Roast is a southern variation on a global favorite, transforming a tough cut of beef into a melt-in-your-mouth dinnertime delight. Made with traditional pepperoncini peppers and ranch dressing mix for a welcome touch of heat and tang, Mississippi Pot Roast elevates the natural savoriness of the meat to its apex form. Slow-cooked to tender perfection, you can take a load off while dinner makes itself. It's made so you can fully enjoy the day without a care, so get into the spirit and take a bite!
Ingredients
• 3 1/2-4 pounds chuck roast • 1 (1-ounce) packet au jus gravy mix • 1 (1-ounce) packet ranch dressing mix • 1 stick unsalted butter • 2-8 pepperoncini peppers, depending on your desired level of heat • 1/4 cup water • 1 tablespoon all-purpose flour • mashed potatoes, optional, for servingDirections
Place the chuck roast, au jus gravy mix, and ranch dressing mix into a slow cooker, making sure the chuck roast is coated in the gravy mix and dressing mix.
Place the stick of butter on top of the chuck roast and place the pepperoncini peppers around the roast.
Pour the water over everything.
Cover the slow cooker and cook on low until the meat is fall-apart tender, about 8 hours.
Transfer the meat and peppers to a cutting board and use two forks to shred the meat. Discard any fat.
Strain the cooking liquid into a gravy separator or glass measuring cup.
Skim the fat off the top and discard it.
Pour the meat liquid into a small saucepan and cook it over medium-high heat on the stove-top.
Slowly add the flour to the meat liquid as it cooks, whisking after each addition.
Simmer the resulting gravy until it thickens, about 5 minutes.
Return the meat and peppers to the slow cooker and pour the gravy over it.
Serve hot over mashed potatoes.
