Description
Indulge in the comfort of this Mississippi Pot Roast, a dish that promises warmth and unforgettable flavor. Tender beef chuck roast is enhanced by tangy pepperoncini, creating a melt-in-your-mouth experience that’s perfect for family dinners or gatherings. Whether you opt for the oven, slow cooker, or Instant Pot, this recipe offers effortless preparation without compromising taste. Perfectly versatile, you can customize it according to your preference and serve it with an array of sides for a complete meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds beef chuck roast
- 12 pepperoncini peppers + 1/4 cup juice from the jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix
- 1/2 cup unsalted butter (cut into pieces)
Instructions
- Preheat your oven to 275°F (135°C) if using that method.
- Heat olive oil in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear each side for about 3-4 minutes.
- Remove the roast, add pepperoncini and juice back to the pot, then sprinkle with au jus and ranch seasoning. Dot with butter.
- Cooking methods: Oven: Cover and bake for about 4 hours until fork-tender. Slow Cooker: Cook on low for approximately 8 hours or high for around 5 hours. Instant Pot: Seal lid and cook on high pressure for about 60 minutes; allow natural release.
- Shred the beef with forks and serve warm.
Nutrition
- Serving Size: Approximately 6 ounces (170g)
- Calories: 603
- Sugar: 2g
- Sodium: 722mg
- Fat: 46g
- Saturated Fat: 19g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 136mg
Keywords: For added nutrition, consider including carrots or potatoes during cooking. To reduce spice level, use fewer pepperoncini peppers.