Cookin' Cris' Dishes: Mississippi Pot Roast

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Start by placing the 5 lb beef chuck roast in the slow cooker, frozen or thawed, without the packaging.

Sprinkle the ranch dressing mix evenly over the roast.

Sprinkle the au jus gravy mix over the ranch dressing on the roast.

Place the 1/2 stick of butter in the center of the roast on top of the seasoning mixes.

Add 6 pepperoncini peppers around the bottom of the roast.

Cover the slow cooker with the lid.

Set the slow cooker to cook on low for 8 hours.

After about 4 hours, flip the roast over to ensure even cooking and juiciness.

Check the roast after 7 hours and 20 minutes; it should be fork tender and ready to serve.

Shred the beef using forks, as it should pull apart easily after cooking.

Serve the shredded beef on a toasted onion roll or bun, optionally dipping the bun into the juices before adding the meat.

Cooking Techniques

Equipment Needed

Spice Level: