Description
A heartwarming Mississippi Pot Roast, slow-cooked to perfection, evoking memories of family gatherings and cozy evenings.
Ingredients
Scale
- 3–4 pounds of beef roast
- 1 packet of ranch seasoning
- 4–5 pepperoncini peppers (with some of their juice)
- 1 cup beef au jus
- 2–3 tablespoons of butter
Instructions
- Place the beef in a slow cooker, allowing it to take center stage.
- Sprinkle the ranch seasoning generously over the beef, letting those savory notes begin to awaken.
- Add the pepperoncini peppers on top, feeling free to include a little of the briny juice for an extra kick.
- Pour the beef au jus over the beef, sensing the moisture that will help it cook into a deliciously tender state.
- Add a few tablespoons of butter on top, ensuring richness throughout the dish.
- Cover and cook on low for 480 minutes, or until the beef is tender and easy to shred.
Notes
Leftovers can be refrigerated for up to 3 days. Easy to shred with two forks.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg