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Mississippi Pot Roast

A soul-nurturing pot roast infused with zesty ranch seasoning and pepperoncini, slow-cooked to tender perfection.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Chuck Roast Brisket or round roast can work in a pinch.
  • 1 packet Ranch Dressing Mix Homemade ranch seasoning or a different seasoning blend.
  • 1 cup Pepperoncini Peppers Banana peppers for milder heat, or omit for a non-spicy option.
  • 1/2 cup Butter Olive oil for a lighter option.
  • 2 cups Beef Broth Vegetable broth for a vegetarian twist.
  • 1 large Onion Shallots or leeks can substitute nicely.
  • 4 medium Carrots Any root vegetables, such as parsnips or turnips, will suffice.
  • 4 medium Potatoes Any root vegetables, such as parsnips or turnips, will suffice.

Method
 

Preparation
  1. Start by heating some butter in a skillet over medium-high heat. Sear each side of the chuck roast until it’s a lovely golden brown.
  2. Place the seared roast in your slow cooker. Surround it with chopped onions, carrots, and potatoes.
  3. Sprinkle the ranch dressing mix evenly over the meat. Pour beef broth around the roast, and then add the pepperoncini (including some of the juice if desired for extra flavor).
Cooking
  1. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
  2. Once cooked, shred the meat with two forks right in the slow cooker. Serve with the veggies and the delicious juice—don’t forget to ladle some over your plate!

Notes

For an additional layer of flavor, add fresh herbs, such as thyme or rosemary. If you prefer a thicker gravy, mix cornstarch with water and stir it into the pot during the last hour of cooking.