Mississippi Pot Roast
A heartwarming Mississippi Pot Roast, slow-cooked to perfection with a rich, buttery gravy and tangy pepperoncini peppers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (with appropriate mix substitutions)
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 pepperoncini peppers
- Salt and pepper to taste
Instructions
- Preheat your oven to 275°F (135°C).
- Place the chuck roast in a baking dish large enough to hold all its goodness.
- Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Add slices of unsalted butter right on top of the roast.
- Nestle the pepperoncini peppers around the roast.
- Cover the dish with foil and let it bake for about 6-8 hours.
- Shred the meat with forks and serve it hot, drizzled with the juices from the baking dish.
Notes
Make it ahead for better flavor, add vegetables for a full meal, and remember that low and slow cooking is key to tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 670mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 105mg
Find it online: https://doughgirlbylea.com/mississippi-pot-roast-2/