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pulled roast beef with pepperoncini peppers on top of mashed potatoes in a bowl
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Mississippi Pot Roast
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 
Course: Main Course
Servings: 6
Calories: 632 kcal
Ingredients
  • 3 - 5 pound beef chuck roast
  • 6 oz pepperoncini peppers and juice
  • 1/2 cup butter
  • 1 packet au jus gravy mix
  • 1 packet dry Ranch seasoning mix
  • salt and pepper to taste
Instructions
Assembly instructions:
  1. Place the chuck roast in a large resealable freezer bag.
  2. Add the pepperoncini peppers, butter, gravy mix, ranch seasoning, salt, and pepper to the bag.

  3. Remove excess air, seal, and freeze.

Cooking instructions:

  1. Thaw.

  2. Transfer the contents of the bag to the bowl of the slow cooker. Cook on low for 8 hours.

  3. Or, cook in the instant pot. Add bag contents to the instant pot. Lock the lid and seal. Cook on high pressure fo 60 minutes and then do a natural release for 15 minutes, then a quick release.

  4. Shred the meat before serving.