Description
A classic slow-cooked Mississippi Pot Roast made ultra-tender in the crockpot with buttery richness, tangy pepperoncini, and bold ranch flavor.
Ingredients
- 3–4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 6–8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- Optional: 1 teaspoon garlic powder
Instructions
- Place the chuck roast into the bottom of the crockpot.
- Sprinkle the ranch seasoning and au jus mix evenly over the roast.
- Add butter on top of the roast.
- Place pepperoncini peppers around the roast and pour in the pepperoncini juice.
- Cover and cook on LOW for 8 hours or HIGH for 5 hours, until fork-tender.
- Shred the roast with forks and mix it into the juices before serving.
Notes
- No need to add water or broth; the roast makes its own juices.
- Serve over mashed potatoes, rice, or on sandwich rolls.
- For extra heat, add more pepperoncini or a splash of their juice.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American