This is the easiest pot roast you'll ever make. You don't need to brown the beef, stir the sauce, or check the roast as it cooks; just set the timer for 8 hours and let it roll. I got a 16 oz jar of sliced pepperoncini and used half the peppers and juice; you can use whole pepperoncini if you want less of a kick, or use the whole jar if you want more of one. It will be salty and tangy enough from the vinegar and mixes, so no need for salt and pepper!
You'll need:
- 3 lb chuck roast
- 8 oz sliced pepperoncini peppers
- 1/2 the juice from a pepperoncini jar
- 1 packet Ranch dressing mix
- 1 packet au jus gravy mix
Put the chuck roast in a large slow cooker.
Sprinkle the Ranch mix and au jus mix over the roast.
Top with pepperoncini peppers and the juice - I use the peppers and juice from about half of a 16 oz jar.
Cook on high 8 hours, until it shreds easily.
Let cool slightly and remove the fat. Skim any extra fat from the sauce.
Serve with rice or mashed potatoes.
Mississippi Pot Roast
Ingredients
- 3 lb chuck roast
- 8 oz sliced pepperoncini peppers
- 1/2 the juice from a pepperoncini jar
- 1 packet Ranch dressing mix
- 1 packet au jus gravy mix
Instructions
- Put the chuck roast in a large slow cooker.
- Sprinkle the Ranch mix and au jus mix over the roast.
- Top with pepperoncini peppers and the juice - I use the peppers and juice from about half of a 16 oz jar.
- Cook on high 8 hours, until it shreds easily.
- Let cool slightly and remove the fat. Skim any extra fat from the sauce.
- Serve with rice or mashed potatoes.
Nutrition Facts
Calories
448.35Fat (grams)
26.91Sat. Fat (grams)
11.24Carbs (grams)
8.86Fiber (grams)
1.01Net carbs
7.84Sugar (grams)
3.94Protein (grams)
43.44Sodium (milligrams)
1039.73Cholesterol (grams)
142.21