Ingredients
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3-4 pounds Chuck Roast
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1 packet (1 ounce) Ranch Dressing Mix
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1 packet (1 ounce) Au Jus Gravy Mix
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1/4 cup Unsalted butter
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1/4 cup Pepperoncini Peppers(whole or sliced, depending on your preference)
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1/4 cup Pepperoncini Pepper Juice
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Salt and pepper to taste
Directions
- Season the chuck roast with salt and pepper on all sides.
- In a large skillet or Dutch oven, heat some oil over medium-high heat. Sear the roast on all sides until nicely browned. Remove the roast from the skillet and set it aside.
- In the same skillet, melt the butter over medium heat. Stir in the ranch dressing mix and au jus gravy mix until well combined.
- Place the seared chuck roast back into the skillet with the butter and seasoning mixture.
- Add the pepperoncini peppers and pour the pepperoncini pepper juice over the roast.
- Cover the skillet or Dutch oven and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the meat is tender and easily falls apart.
- Once cooked, shred the beef using two forks. The meat should be incredibly tender and juicy.
- Serve the Mississippi Pot Roast with the flavorful juices poured over the meat.
Mississippi Pot Roast is often enjoyed with mashed potatoes, rice, or crusty bread to soak up the delicious juices. The combination of the ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers creates a rich and savory flavor profile that enhances the tenderness of the beef.
Feel free to adjust the spice level by adding more or fewer pepperoncini peppers and adjusting the amount of juice to your taste. You can also add vegetables such as carrots and potatoes to the pot during cooking for a complete one-pot meal.
Enjoy the deliciousness of Mississippi Pot Roast, a comforting and satisfying dish that’s perfect for family gatherings or a cozy weekend meal.
