Ricipe
Mississippi Pot Roast without pepperoncini Recipe
- Serves: 2 People
- Prep Time: 45 min
- Cooking: 240 min
- Calories: 580 kcal
- Difficulty: medium
Mississippi Pot Roast is a beloved comfort food, traditionally made with pepperoncini for a tangy kick. However, this version omits the peppers while keeping all the rich, savory flavors intact. The slow-cooked beef chuck roast becomes incredibly tender, infused with a flavorful blend of ranch seasoning, au jus mix, and aromatic vegetables. Butter adds richness, while garlic, onions, carrots, and baby potatoes provide depth and heartiness. Perfect for a cozy family meal, this recipe delivers all the classic taste without the spice, making it a crowd-pleaser for all palates.
Ingredients
Directions
- Place the beef chuck roast in the slow cooker.
- In a bowl, mix together the beef broth, ranch dressing mix, and au jus mix until well combined.
- Pour the mixture over the roast in the slow cooker.
- Add the sliced onion, minced garlic, carrots, and baby potatoes around the roast.
- Top the roast with the unsalted butter.
- Season with salt to taste.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and easily shreds with a fork.
