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Mississippi Pot Roast

Mississippi Pot Roast

Yield: 8 servings 1x
Prep: 10 minutesCook: 10 hoursTotal: 10 hours 10 minutes


45 pound chuck roast (or two smaller chuck roasts totaling 4 to 5 pounds)

1 1-ounce packet Hidden Valley Ranch Seasoning Mix (affiliate link)

1 1-ounce packed McCormick Au Jus Gravy Mix (affiliate link)

8 whole pepperoncini peppers, plus 1/4 cup of the liquid from the jar

1 stick (8 tablespoons) butter


Place everything in a slow cooker and set to low. Slow cook for ten hours.

When ready to serve, remove stems and slice the pepperoncini.

Remove the beef to a platter or board and shred with two forks and remove any fat or gristle.

Place shredded beef in a bowl and pour over the liquid from the slow cooker.* Add the sliced peppers and serve.  *Note, we removed and discarded a half cup of fat from the liquid by skimming off with a ladle but feel free to leave it in if you prefer.

Serve with mashed potatoes and a vegetable.

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© Author: A Family Feast
Cuisine: Southern American Method: slow cooker