Description
A savory and tender Mississippi Pot Roast slow-cooked to perfection with bold flavors from ranch seasoning, brown gravy mix, and tangy pepperoncini peppers. This hearty dish features a beautifully seared chuck roast simmered low and slow, resulting in melt-in-your-mouth beef infused with buttery and slightly spicy notes.
Ingredients
Main Ingredients
- ½ Tbsp canola oil
- 2.8 lb chuck roast
- ¼ cup pepperoncini juice
- 1 packet ranch seasoning (approx. 1 oz)
- 1 packet brown gravy mix or au jus mix (approx. 0.87 oz)
- ½ stick unsalted butter, cubed
- 5 pepperoncini peppers
Instructions
- Heat: Swirl the canola oil in a sauté pan and warm it over medium-high heat until shimmering.
- Sear: Place the chuck roast in the hot pan and sear each side for 3-4 minutes without moving it around, ensuring a perfect brown crust. Use metal tongs for easier flipping due to the weight of the roast.
- Transfer: Move the seared chuck roast to your slow cooker (crock pot).
- Deglaze: Pour the pepperoncini juice into the sauté pan and whisk to scrape up any browned bits, adding flavor. Remove from heat once deglazed.
- Season: Sprinkle the ranch seasoning packet and brown gravy or au jus mix evenly over the roast in the slow cooker.
- Assemble: Pour the deglazed pepperoncini juice over the roast. Dot the roast with cubed unsalted butter and place the pepperoncini peppers on top.
- Cook: Cover and cook on low for 8-10 hours. Check at 8 hours by testing the meat with a fork; it should fall apart easily when done.
Notes
- Do not move the roast around while searing to ensure a proper crust forms.
- Check the roast temperature and tenderness at 8 hours to avoid overcooking.
- Serve with mashed potatoes or buttered noodles to complement the flavorful juices.
- Leftovers reheat well and make great sandwiches or tacos.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
