Mississippi Pot Roast

2014-10-22
  • Yield : 1
  • Servings : 4-6
  • Prep Time : 5m
  • Cook Time : 8:00 h
  • Ready In : 8:05 h

Ingredients

  • 2.5 - 3 lb. chuck roast
  • 2 packets Ranch salad dressing mix (NOT dip mix)
  • 1 packet Au Jus mix (preferably no MSG)
  • 1 stick butter
  • 12 pepperoncini peppers (remove stems)
  • 4 Tbsp. pepperoncini juice
  • Vegetables of your choice (4-5 carrots, sliced in large pieces, 2-3 large russet potatoes, 5 stalks celery, 3/4 white onion cut into large chunks)
  • 2 cups low sodium beef broth (substitute 2 cups water and 2 beef bouillon cubes)

Method

Step 1

Place roast in slow cooker and rub the au jus packet and 1 ranch packet all over the roast.

Step 2

Place the stick of butter on top of roast

Step 3

Add pepperoncinis and juice

Step 4

Cover and cook on low for 4 hours. Turn roast over and continue to cook for another 4 hours.

Step 5

When the roast is 2-3 hours from being done, sprinkle your vegetables with the second packet of ranch dressing mix, and add them to the slow cooker with the beef broth.

Step 6

Slice or shred and serve over mashed potatoes with some of the gravy.

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