Description
It sounds too simple to be true—but Mississippi Roast is the kind of recipe that surprises you with just how much flavor a few ingredients can bring.
Ingredients
- Beef Chuck Roast (4 lbs): The ideal cut for slow cooking—marbled, juicy, and tender after hours of simmering.
- Butter (¼ cup): Adds richness and depth to the sauce. You can use unsalted or salted.
- Pepperoncini Peppers (5 whole): Add a tangy, mildly spicy kick that balances the richness. Sub: banana peppers or pickled jalapeños.
- Ranch Dressing Mix (1 oz packet): Brings a tangy, herby seasoning to the meat.
- Au Jus Mix (1 oz packet): Adds that classic, beefy flavor without needing a gravy.
Instructions
- Prepare the Roast:
- Place the beef chuck roast into the bottom of your slow cooker.
- Add the Seasoning:
- Sprinkle the ranch dressing mix and au jus packet directly on top of the roast.
- Add Pepperoncini and Butter:
- Place 5 whole pepperoncini peppers around the top of the roast.
- Cut the butter into chunks and place it on top of the roast as well.
- Slow Cook:
- Cover the slow cooker with the lid.
- Cook on LOW for 8 hours.
- No need to add water or broth—the roast will create its own flavorful juice.
- Shred and Serve:
- After 8 hours, the roast should be fork-tender.
- Remove any fatty pieces.
- Shred the beef using two forks and mix it back into the juices.
