Mississippi Pot Roast Flavor (Printable Version)
Tender slow-cooked pot roast infused with ranch mix, au jus, and pepperoncini peppers for rich flavor.
# Ingredients Required:
→ Meat
01 -
1.36 kg chuck roast
→ Seasoning Mixes
02 -
28 g ranch dressing mix
03 -
28 g au jus gravy mix
→ Produce
04 -
6 whole pepperoncini peppers
→ Liquids
05 -
240 ml low-sodium beef broth
06 -
30 ml olive oil
→ Seasonings
07 -
Salt to taste
08 -
Black pepper to taste
# Guide to Cooking:
01 -
Pat the chuck roast dry using paper towels and season generously with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for 3 to 4 minutes until a deep brown crust forms.
03 -
Sprinkle half of the ranch dressing and au jus gravy mixes at the bottom of the slow cooker. Place the seared roast on top and evenly distribute the remaining mixes over it.
04 -
Arrange the pepperoncini peppers around the roast and pour in the beef broth.
05 -
Cover and cook on low heat for 8 hours or on high heat for 4 hours until the meat is tender and easily shredded.
06 -
Remove the roast and shred it using two forks while letting it soak in the cooking juices. Serve warm.
# Extra Suggestions:
01 -
For enhanced depth of flavor, replace olive oil with rendered bacon fat during searing.
02 -
Serve with mashed potatoes, rice, or egg noodles for a complete meal.
03 -
Modify the number of pepperoncini peppers to adjust spice level according to preference.