Mississippi Roast

Step-by-Step Directions

1. Prepare the Roast:

1. Season the Roast:
   • Place the chuck roast in your slow cooker or Dutch oven.
2. Add the Seasonings:
   • Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
3. Add the Butter and Peppers:
   • Place the stick of butter on top of the roast. Arrange the pepperoncini peppers around the roast. For extra flavor, pour 1/4 cup of pepperoncini juice over the roast if desired.

2. Cook the Roast:

1. In a Slow Cooker:
   • Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and easily shreds with a fork.
2. In a Dutch Oven:
   • Preheat your oven to 275°F (135°C). Cover and cook for about 4 hours, or until the roast is tender.

3. Shred and Serve:

1. Shred the Roast:
   • Using tongs or a large fork, shred the roast directly in the slow cooker or Dutch oven. Stir to mix the meat with the juices and peppers.
2. Serve:
   • Serve the shredded roast with your favorite sides, or use it as a filling for sandwiches, tacos, or over mashed potatoes.

Tips and Variations

• Vegetable Additions: Add sliced onions, carrots, and potatoes to the slow cooker for a complete one-pot meal.
• Spice it Up: Add a sprinkle of red pepper flakes or a few dashes of hot sauce for a bit of heat.
• Different Cuts of Meat: This recipe works well with other cuts like pork shoulder or beef brisket.
• Low-Sodium Option: Use low-sodium versions of the ranch dressing mix and au jus gravy mix if you’re watching your salt intake.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the shredded roast in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.