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Mississippi Pot Roast, grey slow cooker, white stone dish, yellow peppers, wooden table.

Mississippi Pot Roast

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 pounds chuck roast
  • 2 tsp kosher salt
  • 1.5 tsp cracked black pepper
  • 2 Tbsp canola oil
  • 1 (1 ounce) packet ranch dressing mix
  • 1 (1 ounce) packet au jus gravy mix
  • 1 stick unsalted butter
  • 10 pepperoncini peppers
  • 1/4 cup pepperoncini juice

Method
 

  1. Using a paper towel, dry both sides of roast. Season both sides with salt and pepper.
  2. Preheat a large stainless-steel or cast-iron skillet to high. Add canola oil to skillet and then chuck roast. Allow to sear 2 to 3 minutes or until well browned. Flip to sear on second side.
  3. Transfer seared roast to slow cooker. Add all remaining ingredients; set to low heat. Cover, cook on low for 8 hours.
  4. Roast is fully cooked when it can be pierced by a fork with no resistance. Shred beef using two forks and discard any large pieces of fat.

Notes

Source: Certified Angus Beef