Mississippi Pot Roast

Ingredients

• 2 lb chuck roast (Source specifies 2–4 lb; quantity reflects the lower end of the stated range.)
• 1 ranch dressing packet
• 1 au jus gravy packet
• 0.333 cup dark brown sugar (Packed; source specifies 1/3–2/3 cup. Quantity reflects the lower end of the stated range.)
• 7 pepperoncini peppers
• 8 tbsp butter (Cut into cubes.)

Steps

1. 1

   Place the chuck roast in the bottom of the slow cooker, keeping it flat so it cooks evenly.

2. 2

   Pour or sprinkle the ranch dressing packet, au jus gravy mix, and packed dark brown sugar evenly over the top of the roast. Do not mix them or add liquid.

3. 3

   Place the pepperoncini peppers on top of the roast, then scatter the cubed butter over everything.

4. 4

   Cover the slow cooker and cook for 8–10 hours on low or 5–6 hours on high, until the roast is completely tender and pulls apart easily. Use a spoon to remove excess oil from the surface.

5. 5

   Shred the tender roast with two forks and serve it over mashed potatoes.

Notes

The source notes that searing the roast may be skipped. For storage, cool the roast with some of its juices and refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months. Thaw frozen roast overnight in the refrigerator. Reheat with the juices in a covered pan over low heat; smaller portions can be microwaved in short intervals. Add a splash of beef broth if the roast looks dry. The source also notes that the brown sugar can be adjusted within the stated 1/3–2/3 cup range according to preference.

Nutrition per serving

• main course
• slow-cooked
• slow cooker
• beef
• comfort food
• make-ahead
• American