Mississippi Pot Roast
A simple, slow-cooked roast that is tender and full of flavor.
Ingredients
Main Ingredients
- 3-4 pounds beef roast
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 1/2 cup unsalted butter
- 1 jar pepperoncini (with juices)
- Salt and pepper to taste
Instructions
Preparation
- Place the roast in a slow cooker.
- Sprinkle ranch seasoning and au jus seasoning over the roast.
- Place the butter on top of the roast.
- Add the pepperoncini and some of the juice around the roast.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat and mix it with the juices before serving.
Notes
Pat the roast dry and season with salt and pepper before adding other ingredients. Use the juices from the pepperoncini for extra tang. If you want more sauce, add a little beef broth before cooking. For a stronger flavor, let the roast sit in the juices for 10–15 minutes after shredding. For variations, you can add sliced onions or whole garlic cloves, use boneless chuck roast or rump roast, or for a spicier version, add jalapeño slices.