Mississippi Pot Roast
A Southern classic featuring tender chuck roast slow-cooked with pepperoncini peppers, ranch seasoning, and au jus mix. This deceptively simple dish, born in Ripley, Mississippi, has risen to nationwide popularity for its rich, tangy flavor and melt-in-your-mouth texture that transforms an inexpensive cut of beef into a memorable meal.
Ingredients
- 3 lbs chuck roast, trimmed of excess fat
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1 packet ranch seasoning mix packet
- 1 packet au jus gravy mix packet
- 8 pepperoncini peppers, with 2 tablespoons of brine
- 1/2 cup unsalted butter, cut into slices
- 6 cups mashed potatoes
- 2 tbsp fresh parsley, chopped
Instructions
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1
Season the 3 lbs trimmed of excess fat chuck roast on all sides with 1 tsp salt and 1 tsp freshly ground black pepper.
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2
Place the seasoned roast in a slow cooker.
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3
Sprinkle the 1 packet ranch seasoning mix packet and 1 packet au jus gravy mix packet evenly over the top of the roast.
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4
Arrange the 8 with 2 tablespoons of brine pepperoncini peppers around the roast and pour about 2 tablespoons of the pepperoncini brine over the top.
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5
Place slices of 1/2 cup cut into slices unsalted butter on top of the roast.
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6
Cover and cook on low for 8 hours, or until the meat is very tender and easily shreds with a fork.
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7
Once done, shred the meat in the slow cooker using two forks, mixing it with the rich sauce that has formed.
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8
Serve the shredded pot roast over 6 cups mashed potatoes, spooning additional sauce over the top.
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9
Garnish with 2 tbsp chopped fresh parsley and serve hot.