Description
This Mississippi Pot Roast combines savory beef with ranch seasoning and pepperoncini for an irresistibly tasty meal. Quick to prepare, it’s perfect for comfort food cravings and impressing guests with minimal effort.
Ingredients
Scale
- 3-4 pound beef shoulder roast chuck roast
- salt and black pepper
- 1-2 tablespoons oil (optional for searing)
- 1.5 cups beef broth or water
- 1 packet ranch dressing mix or 1.5 tablespoon homemade ranch seasoning
- 1 packet au jus gravy mix or 1 beef bouillon cube
- 4 tablespoons butter (in pieces)
- 6 pepperoncini peppers
- ¼ cup pepperoncini liquid
Instructions
- Preheat your oven to 300°F (150°C).
- Season the roast with salt and pepper on all sides. Optionally, brown the roast in a heated Dutch oven with 1 tablespoon of oil until well browned.
- Remove the roast and deglaze the pot with 1.5 cups of beef broth or water.
- Return the roast to the pot and sprinkle with ranch seasoning and au jus gravy mix. Add butter pieces and place the pepperoncini peppers on top. Pour the pepperoncini liquid around the roast.
- Cover with a lid and roast in the oven for about 2.5 hours or until the meat can be easily pulled apart. Adjust cooking time if necessary.
- Shred the meat with two forks and pour the cooking liquid over it. Serve with mashed potatoes or steamed rice.
Notes
For added flavor, consider searing the roast before placing it in the oven.
Adjust the amount of pepperoncini to control the tanginess according to your preference.
Leftovers are great for sandwiches or served over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg