Mississippi Pot Roast

1:21 - 1 May 2024

Heat oil over medium heat in a heavy skillet or Dutch Oven. Add the chuck roast and sear on both sides.
Place chuck roast in a slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. No other liquid needs to be added. Place butter on top of the roast.
Cover and cook on low for about 8 hours or high for 5 hours. Use two forks to shred the meat.

If time allows brown the roast. It adds a lot of flavor to the dish by caramelizing the meat and searing in the juices.
For a complete meal add quartered Yukon gold potatoes, quartered sweet onions, and carrot chunks about 3 hours after you start the slow cooker on low.
This recipe can easily be made in a dutch oven. That way you can brown the meat on the stovetop and then add the other ingredients as directed to the Dutch oven over the pot roast. Cover and place in the oven at 300 degrees for about 4 1/2 – 5 hours or until fork tender.
This recipe does not need any additional seasoning including salt and pepper. It bakes up well seasoned.
To make it keto and low carb friendly serve over zoodles, cauliflower rice, or mashed cauliflower.
Store leftovers in an airtight container in the refrigerator for up to 3 days.