1-Okay, let’s dive into making this Mississippi Pot Roast it’s one of those dump-and-go recipes that’ll have you saying, “Wow, that was easy!” First things first, get your ingredients ready: pat that 3 4 pound chuck roast dry, trim any extra fat if you want, and measure out your ranch packet, au jus packet, pepperoncini with juice, butter, and a cup of broth. If you’re using the oven, preheat it to 300°F (150°C), or just make sure your slow cooker is good to go.

2-Next, heat up 1 2 tablespoons of oil in a skillet over medium-high heat and sear the roast for 4 6 minutes on each side to get that nice brown crust it locks in all that flavor, folks! Then, pop the roast into your slow cooker, Dutch oven, or Instant Pot. For a related slow cooker recipe, check out how it builds on this method.

3-Now, sprinkle those ranch and au jus packets over the top, add your sliced onion and minced garlic around the sides, toss in the pepperoncini, and pour in that 1/4 cup of pepperoncini juice plus a cup of broth. Dot everything with the butter, and you’re almost done prepping. For gluten-free tweaks, just use certified mixes and veggie broth if needed.

4-Cook It Low and Slow For the slow cooker, cover it up and let it cook on low for 6 8 hours or high for 3 4 hours until the meat is fork-tender. If you’re going the oven route, cover tightly and braise at 300°F for 3.5 4.5 hours. Instant Pot users, set it to high pressure for 60 70 minutes with a natural release it’s quick but still gets that tender goodness.

5-Once it’s done, take the roast out, let it rest for 10 minutes, and shred it with forks. If you want to thicken the sauce, skim off any fat, mix a cornstarch slurry, and simmer it up. Finally, serve it over your favorite sides like mashed potatoes or rice it’s versatile for everyone at the table!