Mississippi Pot Roast

• servings: 8 servings
• active time: 5 minutes
• total time: 8 hours 5 minutes

Ingredients

3 to 4 pounds beef chuck pot roast, trimmed

1 1-ounce pkg. ranch dry salad dressing mix

1 1-ounce pkg. au jus gravy mix

1 stick unsalted butter, cut into cubes

6 to 10 pepperoncini peppers

1/4 cup pepperoncini brine or beef broth

Directions

Steps to Make It

Add Seasonings Place chuck roast in a 6-qt slow cooker. Coat evenly with ranch and au jus mixes.

Top Roast with Butter Top with butter and pepperoncini peppers. Pour in pepperoncini brine or broth.

Slow Cook and Shred Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, or until fork tender. Shred the roast with two forks. Return to cooking juices. Serve warm.

Instant Pot Mississippi Pot Roast

Add Ingredients Add all ingredients to a 6-qt. electric pressure cooker along with 1/2 cup of beef broth. Lock lid. Set cooker on high pressure to cook 1 hour. Turn cooker off. Let pressure release naturally for 20 minutes.

Release Pressure and Shred Release remaining pressure quickly. Open lid carefully. Shred roast with two forks. Return to cooking juices. Serve warm.

Nutrition

• Calories: 573 kcal
• Total Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 256 mg
• Sodium: 495 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 74 g