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What is tender, abundant in flavor, and has the whole family begging for seconds? The correct answer is the Mississippi Pot Roast, brought you by our friends at Cooking Professionally.

Ingredients

• 3 1/2-4 pounds chuck roast 

• 1 (1-ounce) packet au jus gravy mix 

• 1 (1-ounce) packet ranch dressing mix 

• 1 stick unsalted butter 

• 2-8 pepperoncini peppers, depending on your desired level of heat

 • 1/4 cup water 

• 1 tablespoon all-purpose flour 

• mashed potatoes, optional, for serving

Directions

Step 1

Place the chuck roast, au jus gravy mix, and ranch dressing mix into a slow cooker, making sure the chuck roast is coated in the gravy mix and dressing mix.

Step 2

Place the stick of butter on top of the chuck roast and place the pepperoncini peppers around the roast.

Step 3

Pour the water over everything.

Step 4

Cover the slow cooker and cook on low until the meat is fall-apart tender, about 8 hours.

Step 5

Transfer the meat and peppers to a cutting board and use two forks to shred the meat. Discard any fat.

Step 6

Strain the cooking liquid into a gravy separator or glass measuring cup.

Step 7

Skim the fat off the top and discard it.

Step 8

Pour the meat liquid into a small saucepan and cook it over medium-high heat on the stove-top.

Step 9

Slowly add the flour to the meat liquid as it cooks, whisking after each addition.

Step 10

Simmer the resulting gravy until it thickens, about 5 minutes.

Step 11

Return the meat and peppers to the slow cooker and pour the gravy over it.

Step 12

Serve hot over mashed potatoes.