Mississippi Pot Roast
This recipe is super easy and slightly spicy so be sure to take your families tastes into account! This recipe is also great to use for shredded beef sandwiches!
Ingredients
- 3 ½ - 4 pound chuck roast I've done this with a variety of roast cuts!
- 1 packet au jus gravy mix
- 1 packet ranch seasoning
- 1 stick butter Salted or unsalted
- 2-8 pepperoncini peppers Use more or less depending on your heat preference
- ¼ cup water
- 1 Tablespoons flour
Instructions
- Place the roast inside the crock pot
- Sprinkle the dry gravy mix and ranch seasoning packing over the roast
- Place stick of butter on top of roast
- Add pepperoncini peppers on and around roast. (I like to add a little of the pepperoncini juice from the jar too!)
- Add water over everything.
- Cook for 6-8 hours on low.
- When done, the meat should shred easily. Remove the meat to a tray to shred and use a gravy separator to skim the fat from the gravy.
- If you like, use the flour to thicken the gravy on the stove.
- Serve over noodles or mashed potatoes with roasted vegetables or a salad.
NUTRITION
Serving: 1grams | Calories: 483kcal | Carbohydrates: 1g | Protein: 51g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 229mg | Potassium: 888mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 6mg