Mississippi Pot Roast

This recipe is a favorite and has been around for a while. I made it last week during our recent winter weather! I wanted to post this recipe mostly for my daughter since she just got a dutch oven for Christmas. If you've never tried this recipe before you will quickly fall in love! It is the most tender and flavorful roast!! If you do decide to try it, let me know what you think! Enjoy!

Mississippi Pot Roast

2-4 tablespoons olive oil

3-4 pounds beef chuck roast

16 ounces peperoncini peppers including the juice

1 (1 ounce) packet ranch seasoning mix

1 (1 ounce) packet au jus gravy mix

1/2 cup unsalted butter

Preheat your oven to 275F and move the rack to the middle position.

Add the olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until nicely browned, around 5-6 minutes per side. You want a good brown crust.

Take the pot off the heat and let it cool down for a couple of minutes, then pour in the peperoncini juice. Place the peppers around the roast, sprinkle the roast with the ranch and au jus packets, and then place the stick of butter on top of the roast.

Cover and roast for 3-4 hours or until it's fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices which make a great gravy. Typically a 3 lb. roast will take 3.5 hours to roast.

Crockpot Instructions:

If making in the crockpot. You still need to sear the roast on all sides in a skillet with olive oil until browned.

Transfer the roast to a slow cooker. Pour in the peperoncini juice. Place the peppers around the roast, sprinkle the roast with the ranch and au jus packets, and then place the butter on top of the roast.

Cover and cook on low for 8 hours or until it's fall-apart tender, then shred it with 2 forks.