Description
Mississippi Pot Roast is a comforting Southern classic that will fill your home with the rich aroma of slow-cooked beef and spices. With minimal prep time and maximum flavor, this dish combines tender chuck roast, zesty ranch seasoning, and tangy pepperoncini peppers for an unforgettable meal. Perfect for family gatherings or cozy dinners, Mississippi Pot Roast is a versatile dish that can be served over creamy mashed potatoes, rice, or in hearty sandwiches.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch seasoning
- 6–8 pepperoncini peppers (whole or sliced)
- 1 cup low-sodium beef broth
- 2 large carrots (chopped)
- 2 large potatoes (chopped)
Instructions
- Gather and prepare all ingredients: Wash and chop the carrots and potatoes into large chunks.
- Season the beef: Pat the chuck roast dry with paper towels, then generously season all sides with salt and pepper.
- Add to slow cooker: Place the seasoned roast in the slow cooker, surround it with chopped carrots and potatoes, then add ranch seasoning and pepperoncini peppers on top.
- Pour in beef broth: Carefully add low-sodium beef broth until the ingredients are covered but not submerged.
- Cook low and slow: Cover and cook on low heat for about 8 hours or on high heat for approximately 4 hours until fork-tender.
- Serve: Shred the meat gently using two forks or serve whole alongside vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1/6 of pot roast (approximately 150g)
- Calories: 380
- Sugar: 1g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 98mg
Keywords: For enhanced flavor, consider browning the chuck roast in a hot skillet before adding it to the slow cooker. Adjust the number of pepperoncini peppers based on your spice preference. Leftovers can be stored in an airtight container in the refrigerator for up to three days.