Name: Mississippi Pot Roast Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6 servings
Cuisine: American
Ingredients: ½ Tbsp canola oil ($0.02); 2.8 lb. chuck roast ($17.64*); ¼ cup pepperoncini juice ($0.00); 1 packet ranch seasoning (mine was 1 oz, $0.54); 1 packet brown gravy (or au jus mix, mine was 0.87 oz, $0.34); ½ a stick of unsalted butter (cubed, $0.49**); 5 pepperoncini peppers ($0.65)

This easy recipe for Mississippi Pot Roast uses simple pantry ingredients, chuck roast, and a crock pot to create a delicious, budget-friendly meal!

Ingredients

½ Tbsp canola oil ($0.02)

2.8 lb. chuck roast ($17.64*)

¼ cup pepperoncini juice ($0.00)

1 packet ranch seasoning (mine was 1 oz, $0.54)

1 packet brown gravy (or au jus mix, mine was 0.87 oz, $0.34)

½ a stick of unsalted butter (cubed, $0.49**)

5 pepperoncini peppers ($0.65)

Instructions

1 Swirl canola oil in a sauté pan and heat over medium-high heat.

2 Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy.

3 Transfer the chuck roast to your crock pot.

4 Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat.

5 Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.

6 Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.

7 Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!