Ryan’s Mississippi Pot Roast
A melt-in-your-mouth pot roast slow-cooked with ranch seasoning, au jus, butter, and pepperoncini for an irresistibly rich and tangy flavor.
Servings 6
Calories 480kcal
Cost $30
Equipment
- Large skillet (for searing)
- Slow cooker (6-quart recommended)
- Tongs & forks (for shredding)
Ingredients
For the Roast:
- 3-4 lbs chuck roast well-marbled
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 2 tbsp vegetable oil for searing
For the Seasoning & Sauce:
- 1 packet 1 oz / 28g dry ranch seasoning mix
- 1 packet 1 oz / 28g au jus gravy mix
- ½ cup 1 stick unsalted butter cubed
- 6-8 whole pepperoncini peppers plus 2 tbsp juice from the jar
- ½ cup beef broth optional, for extra gravy
Instructions
Sear the Roast (Optional but Recommended):
- Heat vegetable oil in a large skillet over medium-high heat.
- Season the chuck roast with salt and black pepper.
- Sear the roast for 2-3 minutes per side until a golden-brown crust forms. Transfer to a slow cooker.
Assemble in Slow Cooker:
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
- Add cubed butter on top, followed by the whole pepperoncini peppers.
- Pour 2 tbsp of pepperoncini juice over the roast. If you prefer extra gravy, add ½ cup beef broth.
Slow Cook to Perfection:
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the meat is fork-tender and easily shreds.
Shred & Serve:
- Use two forks to shred the beef directly in the slow cooker, mixing it with the flavorful juices.
- Serve over mashed potatoes, rice, or in sandwiches with toasted hoagie rolls.
Notes
Storage: Leftovers keep in an airtight container in the fridge for 4 days or frozen for 3 months.
Substitutions:
- Use pork shoulder instead of beef for a different flavor.
- Swap pepperoncini for banana peppers if needed.
- Replace butter with ghee for a dairy-free version.