Description
A tender and flavorful Mississippi Pot Roast made with ranch dressing and au jus gravy, cooked slowly for a melt-in-your-mouth experience.
Ingredients
Scale
- 1 (3-4 lb) chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 pepperoncini peppers
- Salt and pepper to taste
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle ranch dressing mix and au jus gravy mix evenly over the roast.
- Add the butter on top of the roast.
- Add pepperoncini peppers around the roast.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat with two forks and mix with the juices before serving.
Notes
Let the shredded meat rest in the juices before serving for enhanced flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg