Savory Mississippi Pot Roast With a Kick

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3–4 lb chuck roast

Salt & black pepper to taste

2 tablespoons olive oil

1 packet ranch seasoning mix

1 packet au jus gravy mix

6 pepperoncini peppers (add more for extra heat)

1/4 cup pepperoncini juice

1/2 teaspoon crushed red pepper flakes (adjust to taste)

1 teaspoon smoked paprika (for depth)

1 stick (1/2 cup) unsalted butter

Optional: 1 jalapeño, sliced (for serious heat)

 

Instructions:

1. Sear the roast (optional but flavorful):
Pat the roast dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear roast on all sides until browned (about 2–3 minutes per side).

2. Add to slow cooker:
Place the roast in the crockpot. Sprinkle ranch mix, au jus mix, paprika, and crushed red pepper flakes over the top.

3. Add the heat:
Place the pepperoncini peppers and jalapeño (if using) on top. Pour in pepperoncini juice. Place the stick of butter on top of the roast.

4. Cook low and slow:
Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is fall-apart tender.

5. Shred & serve:
Shred meat in the juices and serve with mashed potatoes, rice, or on hoagie rolls for spicy sandwiches.