Mississippi Pot Roast

This Mississippi Pot Roast has been part of our ranch kitchen for more than 15 years — and it never fails. Made with ranch-raised beef, butter, and pepperoncini peppers, it’s one of those slow-cooked dinners that always turns out tender, flavorful, and easy to share. The best part? You can double the roast, enjoy it with mashed potatoes the first night, then use the leftovers for sandwiches or freeze portions for quick ranch-to-table meals later.

Serve alone Keto style or over mashed potatoes. Reheat leftovers on sandwich rolls with melted cheese and you've got two easy meals ready to go this week.

Ingredients

• 1 (3-4 pound) boneless Felton Angus Beef chuck roast or eye of round roast
• 1 packet ranch dressing mix (or make your own dry mix)
• 1 heaping teaspoon beef base
• 1 cup water
• 1 cube butter
• 1/2 (16 ounce) jar pepperoncini peppers with juice
• 1 Tablespoon oil (avocado oil is our choice)
• Salt/pepper to taste

Directions

1. Heat oven proof pan (Dutch oven, cast iron skillet) over medium high heat, add oil.
2. Season roast with salt and pepper.
3. Sear roast on all sides. 
4. Place roast in slow cooker or leave in Dutch oven.
5. Add ranch dressing mix, beef base, pepperoncinis, water and butter.
6. Set slow cooker for 8 hours on low or in Dutch oven in a 275 degree oven for 4-5 hours, until fork tender.
7. Shred beef with forks 30 minutes before serving.
8. Return shredded beef to juice and continue cooking for 30 minutes.
9. Salt and pepper to taste.
10. Serve as pot roast with your favorite sides.
11. Reheat leftovers for sandwiches.

Start your day with a Mississippi Pot Roast in the Crock Pot / slow cooker and have a family friendly favorite waiting for you at the end of the day. I keep the ingredients for this roast restocked in the pantry at all times. 

Begin with searing your roast over medium high heat. You can slow cook the Mississippi Pot Roast without the sear but if you have the time, don't skip the sear! Searing your roast will add another layer of flavor to all slow cooker recipes.

If I'm home for the day, I'll leave the roast in a dutch oven, add remaining ingredients and in the oven it goes.

When I'm away for the day, transfer roast and remaining ingredients to the slow cooker and set it low and slow to go to work on the perfect pot roast. 

Half an hour before you are ready to eat, shred the beef with 2 forks and let it continue cooking for another 30 minutes. 

Serve roast with mashed potatoes, over oven french fries, on sandwich rolls or a la carte Carnivore / Keto style.