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This cozy Mississippi pot roast is my top pick for a laid-back weekend dinner. The slow cook time makes the beef super tender and those pepperoncini peppers add a sharp, zesty kick that makes you want seconds.
I found this gem at a family get-together and now it's our go-to Sunday meal. Everyone always wants to know how to make it cause it tastes like a whole day of cooking, but it’s really simple.
Ingredients
- 3 pounds chuck roast: pick a cut with good fat for juicy results slow cooking makes cheaper cuts work great
- 1 pack ranch mix: adds a herby, savory pop use a fresh packet for best flavor
- 1 pack au jus gravy mix: brings a rich beefy taste even if you skip the sauce
- 6 whole pepperoncini peppers: give a tangy, mild heat pick bright peppers in juice from a jar
- 1 cup low-sodium beef broth: keeps everything juicy and balances the taste
- 2 tablespoons olive oil or bacon fat: toss in extra fat for richness
- Salt and black pepper to taste: seasoning in steps builds layers of flavor
Steps
- Pat Dry and Season:
- Dry your chuck roast with towels so it browns better. Then give it plenty of salt and pepper to build flavor.
- Sear in a Pan:
- Heat your olive oil in a skillet on medium-high. Brown the roast all over for about 3 or 4 minutes per side. This seals in juices and adds tasty color.
- Layer Seasonings and Meat:
- Put half the ranch and au jus packets in the slow cooker. Set the roast on top, then sprinkle the rest of the mixes over it so the flavor spreads.
- Add Peppers with Broth:
- Tuck the pepperoncini around the roast. Pour in the beef broth. It keeps the meat moist and brings a bright tang.
- Cook Low and Slow:
- Put the lid on and cook on low for eight hours or high for four. That slow heat breaks down the meat for melt-in-your-mouth texture.
- Pull Apart and Dish Up:
- Once cooked, shred the beef right in the juices with two forks so it soaks up all that flavor. Serve it hot with your favorite sides.
The pepperoncini are hands down my favorite bit. One Thanksgiving, out of cranberry sauce, I served this roast instead and it was a huge hit. Those peppers’ tang cuts through the richness perfectly, so it became a holiday classic.
How To Store
Keep any leftover roast sealed tight in the fridge and eat it within 3 to 4 days. Flavors actually get better after a night. Warm it slowly on the stove or microwave adding a splash of broth if it’s dry.
Swap Ideas
Got no ranch mix? Mix dried onion and garlic powders, dried parsley, and a pinch of dill for a similar taste. Beef bouillon works if you don’t have au jus mix. You can use bacon fat instead of olive oil for a smoky touch.
Serving Tips
This roast is great on mashed potatoes, egg noodles, or steamed rice to catch all the good juices. Throw on some roasted or steamed greens like broccoli or green beans for freshness. Leftovers make killer sandwiches or tacos too.
Letting it cook slowly gives you tender beef that falls apart and tastes amazing bite after bite.
Frequently Asked Cooking Questions
- → Which beef cut works best here?
The chuck roast is great because its fat and connective tissue soften when cooked slowly, making the meat tasty and tender.
- → Can I brown the meat in something else besides olive oil?
Definitely. Bacon fat or butter works well and adds extra flavor and richness to the dish.
- → What do pepperoncini peppers do to the flavor?
They bring a gentle tangy heat and a bit of acidity that balances the richness of the beef and spices.
- → Can I make this on the stove instead of a slow cooker?
You can braise it in a covered pot on low heat for a few hours, though slow cooking gives the best tenderness.
- → What goes well on the side with this pot roast?
Mashed potatoes, noodles, or rice soak up all the tasty juices and match the hearty flavors perfectly.