Spicy Mississippi Pot Roast
A 5-ingredient, throwback, unfussy, unpretentious recipe that couldn’t be more flavorful if it tried.Â
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 1 beef chuck roast (2.5 – 3 lbs.)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix (dried)
- 1 cup spicy banana pepper rings + 1/2 cup juice from the jar (or mild, if you’d rather)
- 4 tablespoons butter
SERVING SUGGESTIONS: Cheese grits (see how I do mine in my post), mashed potatoes, buttered egg noodles, rice, pomegranate arils, extra banana peppers, sliced scallion
Instructions
Place the chuck roast in the sleeve of your slow cooker. Top with the ranch dressing mix, au jus/brown gravy packet, the banana peppers + juice, and the butter. Cook on low for 8 hours, shred, and devour as you please.Â