Entree: United States – Mississippi – Mississippi Pot Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 3 hrs

Total 3 hrs 10 min

Ingredients

- 3 lb (1.36 kg) boneless chuck roast
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 stick (8 tbsp) (113 g) unsalted butter
- 1 oz (28 g) dry ranch dressing mix (1 packet)
- 1 oz (28 g) dry au jus mix or gravy mix (1 packet)
- 8 pepperoncini peppers, whole, plus 1/4 cup (60 ml) brine if desired
- 1/2 cup (120 ml) beef broth (optional, for a looser sauce)

Instructions

1. Pat roast dry and season with salt and pepper. In a large skillet over medium-high heat, add oil and sear roast on all sides until well browned; transfer to a slow cooker or Dutch oven.
2. Place the stick of butter on top of the roast. Sprinkle ranch dressing mix and au jus mix evenly over the roast. Nestle pepperoncini around the roast; pour in beef broth if using.
3. Cover and cook on low in a slow cooker for 8 hours, or in a 300°F (150°C) oven for 3 to 4 hours, until the meat is very tender and shreds easily.
4. Remove roast and shred with two forks; discard large pieces of fat. Stir shredded beef into the cooking liquids and pepperoncini to soak up flavor. Taste and add pepperoncini brine for extra tang if desired.
5. Serve hot over mashed potatoes, rice, or on sandwich rolls with pickled pepperoncini.