Mississippi Pot Roast
A hearty pot roast infused with fragrant spices and the zesty kick from pepperoncini peppers, offering warmth and comfort.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Total Time: 315 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 3–5 lb chuck roast
- 1 packet of ranch dressing mix
- 1 packet of au jus gravy mix
- 1/2 cup of unsalted butter
- 5–7 whole pepperoncini peppers
- Salt and pepper to taste
Instructions
- Preheat your oven to 275°F (135°C).
- Place the chuck roast in a roasting pan or Dutch oven.
- Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Place the butter on top of the roast and add the pepperoncini peppers around it.
- Cover the pan with a lid or aluminum foil.
- Bake in the preheated oven for 4-6 hours, or until the meat is tender and shreds easily.
- Serve hot with mashed potatoes or on rolls.
Notes
For a vegetarian version, substitute beef with portobello mushrooms and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg