top of page
  • Writer's pictureCheyenne

Mississippi Pot Roast


2-3 lbs Chuck Roast

2 tsp salt

2 tsp pepper

2 tbsp oil

1 packet au jus gravy

1 packet spicy ranch seasoning

8-10 whole pepperoncini’s

3 tbsp pepperoncini juice

¼ cup butter


  1. Pour oil into large pan and heat on medium-high. In the meantime, liberally season both sides of your roast with salt and pepper. Place beef on hot pan and sear. Don’t touch it for 4-5 minutes! Then flip and sear the other side 4-5 minutes

  2. Remove beef from pan and place in crockpot. Sprinkle the au jus and ranch packet over the top, as well as the pepperoncini. Pour in Pepperoncini juice and place the butter on top.

  3. Cover and cook on LOW 7-8 hours or until cook and falling-apart tender

  4. We love to shred ours and serve over mashed potatoes!

bottom of page