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Pioneer Woman Mississippi Roast

Pioneer Woman Mississippi Roast recipe
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This recipe uses chuck roast, butter, ranch seasoning, au jus mix, and pepperoncini peppers, all slow-cooked until the meat becomes fall-apart tender. The combination of savory, buttery, and tangy flavors makes it incredibly addictive and versatile — delicious over mashed potatoes, rice, noodles, or tucked inside sandwiches.

Ingredients

Scale

  • 3–4 lb chuck roast

  • 1 packet ranch seasoning mix

  • 1 packet au jus gravy mix

  • ½ cup (1 stick) unsalted butter

  • 6–8 pepperoncini peppers

  • ¼ cup pepperoncini juice

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder (optional)

Instructions

Step 1: Prepare the roast

Place the chuck roast into the bottom of the slow cooker. There is no need to brown it, but you can sear it quickly if you want a deeper flavor.

Step 2: Season the roast

Sprinkle the ranch seasoning and au jus mix evenly over the top. Add black pepper and garlic powder if you prefer extra flavor.

Step 3: Add butter and pepperoncini

Place the stick of butter directly on top of the roast. Add the pepperoncini peppers around the meat, along with a splash of pepperoncini juice for extra tang.

Step 4: Slow-cook the roast

Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the meat pulls apart easily with a fork.

Step 5: Shred the meat

Use two forks to shred the meat directly in the slow cooker. Mix well so the roast absorbs the flavored juices and melted butter.

Step 6: Serve warm

Spoon the shredded roast over mashed potatoes, rice, noodles, or into sandwiches. The juices act like a natural gravy.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mississippi-roast/