MISSISSIPPI POT ROAST

 

 

 

 

 

 

 

 

Ingredients:

– 2 to 3 lb beef chuck roast
– 1 packet ranch dressing mix
– 1 packet au jus gravy mix
– 4 to 6 pepperoncini peppers
– 1 cup low-sodium beef broth
– 1 tablespoon butter
– 1 medium onion, sliced
– Salt and pepper to taste
– Fresh parsley, for garnish

 

Instructions:

1. Start off by seasoning your beef chuck roast generously with salt and pepper. Don’t be shy—this is where the flavor begins!
2. In a large skillet over medium-high heat, melt the butter. Once hot, add the seasoned roast and sear it on all sides until it develops a nice crust, about 4-5 minutes per side. This step locks in the juiciness!
3. Now it’s time to transfer your seared roast to a slow cooker! Place it in the bottom of the cooker.
4. Sprinkle the ranch dressing mix and au jus gravy mix over the roast evenly, letting the flavor soak in.
5. Add the sliced onions and pepperoncini peppers on top, followed by the beef broth. This combo makes a savory sauce that will drench your meat in tastiness!
6. Cover and cook on low for about 8 hours or high for 4-5 hours, until the meat is fork-tender and falling apart. Your kitchen will smell amazing! ⏳
7. Once cooked, shred the meat directly in the pot and mix it with the juices for ultimate flavor. Serve on a plate, or pile it high on a sandwich! Don’t forget to garnish with fresh parsley for a pop of color and flavor!

Nutritional Information:
This delicious dish provides a hearty serving of protein along with a mix of vitamins from the peppers and onions. It’s warming, comforting, and perfect for family meals!

Time: Preparation time: 15 minutes | Cooking time: 8 hours (low) or 4-5 hours (high)