Mississippi roast slow cooker pepperoncini pot roast –Hey y’all! Gather ’round because I’m about to drop a delicious pot roast recipe that’s gonna have you smacking your lips and licking your fingers. This meal brings warmth to the heart and soul, perfect for those cozy nights in. So let’s dive into this fantastic dish that’ll make your tastebuds dance!
Pot Roast with Pepperoncinis
Take a moment to appreciate the beautiful creation right here! Just look at all those juicy flavors coming together. Cooking in a Dutch oven is like a warm hug, wrapping all the goodness in!
Ingredients
- 3-4 pounds of beef chuck roast
- 1 jar of pepperoncinis (about 16 ounces), with juice
- 1 packet of ranch dressing mix
- 1 packet of au jus gravy mix
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Optional: some fresh veggies like carrots and potatoes
Instructions
- Preheat your oven to 300°F (150°C).
- Season your chuck roast generously with salt and pepper on all sides.
- In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until it’s browning beautifully.
- Once the roast is browned, remove it from the pot and set it aside. In that same pot, sprinkle the ranch dressing and au jus gravy mix. Pour in the juice from the pepperoncinis for that kick!
- Place the roast back into the pot, and then pour the entire jar of pepperoncinis over it. If using, add your chopped veggies around the roast.
- Cover the Dutch oven with a lid and place it in the oven for about 3-4 hours. You want the beef to be fork-tender, so check it after about 3 hours!
- Once done, take it out and let it rest for about 10-15 minutes before slicing. Serve it up with those amazing juices, and trust me, you’ll be coming back for seconds!
So there ya have it, folks! A simple yet scrumptious pot roast that’s sure to impress. Bring out the family, make some sides, and enjoy every moment around the dinner table. Happy cooking!
