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The Best Mississippi Roast

A delicious improvement on the popular recipe. Once you try this recipe for The Best Mississippi Roast, this will be the only way that you’ll ever want to make it again!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Servings: 8 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

Gravy Ingredients

  • 2/3 Cup Low-Sodium Beef Broth
  • 1 Packet Au Jus
  • 1 Packet Ranch Seasoning
  • 1 Tbsp Pepperoncini Pepper juice

Other Ingredients

  • 1 3-4 LB Chuck Roast
  • 1 Tbsp Olive Oil
  • Salt and Pepper
  • 1 Sweet Onion, sliced
  • 4 Tbsp Unsalted Butter
  • 10 Pepperoncini Peppers

Instructions

  • If you are cooking the roast in the oven, preheat your oven to 300 degrees.
    In a medium-sized bowl, whisk together all of the gravy ingredients and set aside.
  • Season both sides of the chuck roast with salt and pepper. Add the olive oil to a large Dutch oven over high heat (use a skillet if cooking in a slow cooker).
  • Add the chuck roast to the pot and sear on both sides until there is a nice, golden crust, about 3-5 minutes per side.
  • Turn off the heat and add the sliced onion. Stir the onion around to get a quick sear.
    *if using a slow cooker, remove the roast and onions to the slow cooker and continue with the rest of the steps.
  • Pour the gravy sauce over the roast. Add the pepperoncini peppers to the pot and top the roast with the butter.
  • Put the lid onto the pot and place into the oven. Cook the roast for 2-2.5 hours until the roast is fall-apart tender.
    *if using a slow cooker, cook on high for 3-4 hours or on low for 6-8.
  • Remove the roast from the pot and shred the meat. Add the meat back to the pot and stir to coat in the gravy. Serve as desired. Enjoy!