We all love pot roast, but this Southern classic straight out of Mississippi will knock your socks off. The recipe below only takes 10 minutes to prep, but has an immense flavor that your family won't forget. By the time it finishes cooking, the meat will be fork-tender.
This chuck roast is cooked slowly in an array of spices with mild heat and tang from pepperoncini peppers. It becomes an instant classic in any home. Easy ingredients packed with flavor — it's hard to go wrong.
Slow Cooker Mississippi Pot Roast
6-8
10 minutes
6 hours
6 hours, 10 minutes
2 pounds beef chuck roast
2 tablespoons kosher salt
1 tablespoon black pepper
1 cup buttermilk
1/2 cup sour cream
1 tablespoon apple cider vinegar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried basil
1 tablespoon dried parsley
2 teaspoons dried dill
1¼ cups beef broth
10 whole pepperoncini peppers
4 tablespoons butter, cut into 4 pieces
Season beef chuck roast with salt and pepper.
Place roast in a medium-sized slow cooker.
To make ranch sauce: In a bowl, mix buttermilk, sour cream, apple cider vinegar, onion powder, garlic powder, thyme, basil, parsley and dill.
Pour ranch sauce into slow cooker.
Pour beef broth into slow cooker.
Place the pepperoncini peppers on top of beef.
Place butter on top of beef.
Cover and cook on low for 6 hours.
Shred beef and serve.
Pro tip: For a quick and easy meal, substitute one package of ranch dressing mix for the ranch sauce and one package of au jus mix for the beef broth. Reduce salt to 1 tablespoon. (Note: These items are high in sodium and MSG.)
