Description

This hearty Mississippi Pot Roast recipe slow cooks a tender beef chuck roast with flavorful ingredients like ranch dressing mix, brown gravy mix, pepperoncini peppers, and butter. Searing the meat first locks in the juices, while slow cooking in a crockpot ensures fall-apart tenderness. The savory gravy can be thickened separately for serving over mashed potatoes or rice, making this a comforting and satisfying meal perfect for family dinners.

Ingredients

Meat and Main Ingredients

4 pound beef chuck roast
2 tbsp olive oil
2 sweet onions, sliced 1-inch thick
4 cloves garlic, minced
1 ounce packet ranch dressing mix
0.87 ounce packet brown gravy mix
1 cup sliced pepperoncini peppers (or 8 whole peppers)
1/2 cup juice from pepperoncini jar
1 stick unsalted butter
1 1/2 cups beef broth

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Instructions

Sear the Roast: Heat a cast iron skillet over medium-high heat. Once hot, add olive oil and sear the beef chuck roast on all sides for 5-8 minutes until nicely browned to lock in juices and develop flavor.
Prepare Slow Cooker: Transfer the seared roast to the slow cooker. Arrange the sliced sweet onions around the roast evenly.
Add Seasonings and Liquids: Sprinkle the roast evenly with ranch dressing mix and brown gravy mix. Add slices of unsalted butter and minced garlic on top of the roast. Pour in the pepperoncini juice and beef broth for moisture and tangy flavor.
Add Pepperoncini Peppers: Add the sliced or whole pepperoncini peppers either now or during the last 1-2 hours of cooking, depending on your preference for texture.
Slow Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 6-8 hours until the meat is tender and easily shreds with a fork.
Optional Gravy Thickening: Remove the meat and vegetables and transfer the broth to a saucepan over medium heat. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Whisk this slurry into the broth and cook for 5-10 minutes until gravy thickens to desired consistency.
Shred and Serve: Shred the roast with two forks and mix it back into the gravy. Garnish with chopped parsley if desired and serve over mashed potatoes or rice.

Notes

This recipe yields extra broth/gravy ideal for serving over mashed potatoes; reduce beef broth to ½ cup if less gravy is preferred.
Adjust the amount of pepperoncini peppers to taste.
Additional vegetables like carrots, celery, or baby potatoes can be added into the crockpot with the meat and onions for extra tender veggies or during the last 2 hours for firmer texture.