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Irresistible Mississippi Pot Roast

A comforting pot roast that combines succulent beef and a symphony of simple yet flavorful ingredients, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast, trimmed
  • 1 packet ranch dressing mix
  • 1 packet onion soup mix
  • 1/2 cup unsalted beef broth Or low-sodium for a healthier option
  • 1 stick of butter Can use a Halal-friendly substitute
  • 6-8 pepperoncini peppers, with juice For added zest
  • to taste salt and black pepper For seasoning

Method
 

Preparation
  1. Pat the beef chuck roast dry with paper towels and season it liberally with salt and black pepper.
Searing the Beef
  1. In a large skillet over medium-high heat, add a bit of oil and brown the roast on all sides for about 5 minutes each side.
Combining Ingredients
  1. In your slow cooker, place the seared roast and sprinkle the ranch dressing and onion soup mix evenly over the top.
  2. Add the pepperoncini peppers with their juice, and pour the beef broth around the meat.
Adding Butter
  1. Sit the stick of butter right on top of the beef.
Slow Cooking
  1. Cover the slow cooker and set it on low. Cook for 6 to 8 hours, or until the beef is fork-tender.
Serving
  1. Shred the beef with two forks in the slow cooker. Stir it into the gravy made from the cooking juices and serve with your favorite sides.

Notes

For a healthier twist, use low-sodium beef broth or a light butter alternative. Avoid skipping the searing step for better flavor.