Who doesn’t love a good pot roast? I love that you can throw it in the slow cooker or Instant Pot and forget about it. I was first introduced to Mississippi Roast, pot roast with butter, pepperoncini peppers, ranch seasoning and au jus seasoning, by a coworker. Don’t get it wrong, it tasted amazing! I wasn’t be biggest fan, though, that it called for a whole stick of butter!
In an effort to lighten up this dish, I tried making it without any butter and didn’t miss it at all. Rather than use powdered au jus seasoning, I used what I had on hand: a packet of onion soup mix. Guess what? It tasted amazing. You still get an amazingly flavorful “gravy” to spoon over melt-in-your-mouth pot roast.
Why Chuck Roast?
Chuck roast is the perfect cut for slow cooking because it falls apart and turns to butter. It also happens to be one of the more affordable cuts of beef roast. You can also use pork butt for this recipe as an even more budget-friendly option.
How to Serve It
I usually serve this with mashed potatoes and roasted carrots. It would also make perfect beef sandwiches. Pile it up on a hoagie roll and top with provolone cheese. Yum!
- 3-4 lb Chuck Roast, excess fat trimmed
- 10 Pepperoncini peppers
- 1/2 cup juice from pepperoncini peppers
- 1 (1 ounce) packet Ranch seasoning
- 1 (1 ounce) packet Onion soup mix
- 1/2 cup Beef stock (or water)
- Place Chuck Roast in your slow cooker.
- Add Peppers, Juice, Ranch seasoning, Onion soup mix and Beef stock or water.
- Cover with lid and cook on Low for 8 hours.
- Remove meat to a platter and shred with two forks. Return to slow cooker.
To cook in Instant Pot: Add all ingredients to Instant Pot. Seal and cook on High Pressure for 65 minutes. Allow pressure to release naturally for at least 10 minutes, the release pressure. Shred meat and return to sauce.
Freezer Meal: For Freezer Meal prep, label a gallon-size freezer bag with slow cooker or Instant Pot cooking instructions. Place all ingredients in freezer bag. Seal, pressing to remove excess air from bag. Store in freezer up to three months. Thaw in fridge overnight when ready to cook.
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Serving Size:4 ounces
Amount Per Serving: Calories: 334 Total Fat: 12.7g Cholesterol: 134.7mg Sodium: 771.8mg Carbohydrates: 6g Sugar: 1g Protein: 35g