The best Mississippi pot roast you'll ever have, easily prepared in the oven.
- 2 tablespoons butter
- 1 boneless beef chuck roast (4 lb.)
- 1/2 package au jus mix (0.5 oz.)
- 2 packages ranch seasoning (1 oz., divided)
- 1 cup beef broth
- 12 whole pepperoncini peppers (from the jar)
- 1/4 cup pepperoncini pepper juice (from the jar)
- Preheat the oven to 275°F.
- Set a dutch oven or oven-safe pot over medium-high heat and add the butter.
- Pat the beef dry with paper towels. Place it on a large plate and coat on all sides with the au jus mix and 1 pack of ranch seasoning. Reserve any excess that does not stick to the beef.
- Once the butter is sizzling, turn the stove to medium heat and add the beef to the pot. Sear for 2 minutes without moving, until browned. Flip the beef and sear an additional 2 minutes on the opposite side.
- Slowly add the beef broth to deglaze the pan. Add any left over au jus and ranch seasoning mix plus the second package of ranch seasoning, the pepperoncini, and pepperoncini juice.
- Remove the pot from the heat and cover.
- Move covered pot to the the middle rack of oven. Roast for 3 1/2-4 hours until the meat is extremely tender and easily shredded with a fork.
- Check to see that pot roast is done. It's internal temperature should read 145°F. Remove from oven or add time as needed.
- Transfer the pot roast to a large serving dish. Shred the meat with two forks. Remove the pepperoncini with a slotted spoon and remove the stems with a fork. Arrange them over the pot roast and serve immediately.