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If you’re searching for a dish that embodies comfort and flavor, look no further than the Slow-Cooked Mississippi Pot Roast. Originating from the Magnolia State, this dish has gained immense popularity across the United States for its simplicity and robust flavors. The Mississippi Pot Roast is not just a meal; it's a hearty experience, merging the tender, juicy texture of slow-cooked beef with the delightful tanginess of pepperoncini peppers.

Mississippi Pot Roast Recipe

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Ingredients
  

3-4 lbs chuck roast

1 packet ranch seasoning mix

1 packet au jus gravy mix

1 cup beef broth

1/2 cup pepperoncini peppers (whole or sliced)

1 stick of unsalted butter (1/2 cup)

1 medium onion, sliced

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions
 

Prep the Roast: Season the chuck roast with salt, pepper, and rub in the ranch seasoning mix evenly on all sides.

    Sear the Roast: In a large skillet or Dutch oven over medium-high heat, sear the roast for about 4-5 minutes on each side until browned. This step enhances the flavor.

      Assemble in Slow Cooker: Transfer the seared roast into a slow cooker. Pour in the beef broth, sprinkle the au jus gravy mix over the top, and add the sliced onions and pepperoncini peppers. Place the stick of butter on top of the roast.

        Cook the Roast: Cover the slow cooker and set it on low for 8 hours or high for 4-5 hours, until the roast is fork-tender.

          Shred and Serve: Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded meat to the pot and mix it with the juices. Serve hot, garnished with fresh parsley if desired.

            Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6-8