Mississippi Pot Roast

Mississippi pot roast is a great way to feed a crowd or to have your meat prepped for the whole week. It’s so flavorful and fork tender!

There are so many ways to enjoy this roast. My favorite it on a sandwich, but it is also very good over mashed potatoes, by itself, and alongside many side dishes like macaroni and cheese, green beans, risotto, and a mix of roasted vegetables.

It literally takes no time to prepare this delicious main course, but it tastes like you spent hours slaving away to make it. It’s my favorite way to prepare a chuck roast actually. It is the perfect thing to make at the beginning of the week so you can enjoy it all week long. It is a family friendly meal that everyone will enjoy!

I love to make this when I know I have a busy week ahead and won’t have much time to make meals. It is a life saver to have this just sitting in the fridge ready to eat. The leftovers keep really well in the freezer. If after a couple days you don’t think you’ll finish it, throw it in a bag in the freezer. It will keep for many months and all you have to do is unthaw it and you have another quick meal ready whenever you want it!

Ingredients

• Chuck Roast
• Brown Gravy Packet
• Ranch Dressing Seasoning Packet
• Whole Pepperoncini’s
• Butter

Instructions

• Preheat the oven to 275 degrees.
• Place the roast in a 4-quart casserole dish that comes with an oven safe lid. Sprinkle the gravy and ranch packets over the roast. Then put the pepperoncini on top and around the roast. Put the juice from the pepperoncini’s in the bottom of the dish. Lastly, cut the stick of butter into pads and lay them onto of the roast. Put the lid on the casserole dish and bake for 5 hours.
• Shred the meat with forks and stir the shredded meat into the juices.
• Serve and then store the leftovers in the fridge or freezer.