Mississippi Roast Dish (Print-Friendly Version)

Slow-cooked beef roast with ranch, au jus, and pepperoncini peppers for a rich taste.

# Ingredients List:

→ Meat

01 - Chuck roast, 1.36 kg

→ Seasoning Mixes

02 - Au jus gravy blend, 28 g
03 - Ranch dressing mix, 28 g

→ Produce

04 - 6 pepperoncini peppers whole

→ Liquids

05 - Olive oil, 30 ml
06 - Low-sodium beef broth, 240 ml

→ Seasonings

07 - Salt as needed
08 - Fresh ground black pepper as needed

# Detailed Cooking Steps:

01 - Dry off the roast with paper towels first. Then sprinkle salt and pepper all over it.
02 - Warm olive oil in a big pan on medium-high. Brown the roast all around for 3 to 4 minutes till you get a nice crust.
03 - Put half the ranch and au jus mixes in the slow cooker’s bottom. Set the roast on that. Spread the rest of the mixes on top.
04 - Place the pepperoncini peppers around the roast. Pour in the beef broth.
05 - Cover the cooker and let it run on low for 8 hours or high for 4 hours. The meat should get soft and easy to pull apart.
06 - Take the roast out and shred it using two forks. Make sure it soaks up the juices. Serve it warm.

# Helpful Hints:

01 - For richer taste, try using bacon fat instead of olive oil when browning.
02 - Pair this dish with mashed potatoes, rice, or noodles to fill out the plate.
03 - Adjust how many pepperoncini peppers you add if you want more or less heat.

Return