The BEST Mississippi Pot Roast — Melt-in-Your-Mouth, No-Fail Recipe

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.

Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder.

Heat a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.

Place the seared roast in a slow cooker.

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

Add the pepperoncini peppers and their juice on top of the roast.

Place the butter on top of the roast.

Pour in the beef broth around the roast, ensuring it doesn't wash off the seasoning.

Add chopped carrots, potatoes, and celery around the roast in the slow cooker.

Cover and cook on low for 8 hours or until the meat is tender and easily shredded.

Once cooked, remove the roast and vegetables from the slow cooker and let rest for 10 minutes.

Shred the beef using two forks and return it to the slow cooker, mixing it with the juices.

Serve the pot roast with the vegetables, garnished with fresh parsley.

Cooking Techniques

Spice Level: