Slow Cooked Mississippi Pot Roast

Slow Cooked Mississippi Pot Roast is the beefy and spicy lovechild of the humble pot roast and sultry, Southern style pulled meat.

Prep Time5

Cook Time3 10

Total Time3 15

Course: Dinner

Cuisine: American

Keyword: mississippi pot roast

Servings: people

1½-2kg / 3½-4½ lbs chuck roast
Salt and pepper
1 tbsp This is an affiliate link.olive oil
10 pepperoncini peppers from a jar plus 1/3 cup of the juice (marinated green chilli peppers in UK)
2 tbsp gravy granules (low sodium is preferred)
1½ tbsp dry ranch seasoning mix powder
50g / 1/4 cup unsalted butter (skip butter if the chuck roast is particularly fatty)

Preheat the oven to 150C/300F. Heat the oil in a large and deep casserole dish (Dutch Oven) and sear the beef seasoned with salt and pepper all over, which should take around 10 minutes for a good sear. Remove from the beef pot and deglaze the bottom of the pot with the pepperoncini juice while scraping the bottom of the pot to release the brown bits.
Now return the beef to the pot and sprinkle with the gravy granules and the ranch powder evenly. Scatter the butter cubes all over. Cover with a lid and roast in the preheated oven for 3 hours (check on the beef half way through and flip it over) By the end of the cooking time the beef should be tender and juicy and is easily pulled apart.
If using a slow cooker sear the beef in a large pan instead, then deglaze the pan and pour the liquid into a slow cooker, follow the recipe as written but instead of the oven cook in slow cooker on Low for 8 hours.