Mississippi Pot Roast
Ingredients
- 2.5 - 3 lbs Chuck Roast
- 1 Jar Pepperoncini
- 1 onion (sliced)
- 1 packet Ranch seasoning mix
- 1 packet Au Jus Gravy mix
- 1 stick butter
Instructions
- Season chuck roast on all sides with salt. Let rest in the fridge for 4+ hours
- Season chuck roast on all sides with a low sodium all purpose seasoning and pepper
- Add 2-3 tablespoon avocado oil(or any high smoke point oil) to skillet/Dutch oven and sear both sides of roast for 2-3 minutes
- Add in your onion slices to the bottom of a slow cooker/dutch oven
- Add your chuck roast to a slow cooker/dutch over on top of your sliced onions
- Add in ranch packet to the top of your roast
- Add in au jus packet to the top of your roast
- Add in 8-10 or so pepperoncini (remove stems) and some of the juice
- Top with a stick of butter
- Cook for low for 6 hours or high for 4 hours (if used a dutch oven, place in the oven on around 250 for 4 hours or until meat shreds easily).
- Once done, remove your roast from the juices and shred using 2 forks in a large bowl or plate
- Add your shredded roast back into your gravy and mix thoroughly
- Serve over rice or mashed potatoes
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