Mississippi Pot Roast

Let me preface this post by saying this: I don’t like pot roast. However, I have seen this recipe circulating around a lot lately and after actually reading it, I can’t help but assume that it would taste amazing. It smells incredible and it’s so tender that it literally falls apart.



  • 3 lb Chuck roast
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 package au jus mix
  • 1 package ranch dressing mix
  • 1 stick salted butter
  • Peperoncini peppers


  • Heat a skillet on high and add olive oil.
  • Dry roast with a paper towel and season with salt and pepper.
  • Seer roast on each side for 3 minutes or until golden brown.
  • Move roast to crock pot and top with au jus mix and ranch mix.
  • Place the stick of butter in the center of the roast and surround it with peppers.
  • Cook on low for 8 hours.
  • Shred with a fork and serve on top of mashed potatoes, using the juices as gravy.


You may need to secure the peppers with toothpicks.


2 thoughts on “Mississippi Pot Roast

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