1-First Step: Mise en Place and Seasoning Trim excess fat from a 2 3 lb chuck roast and pat dry with paper towels. Measure and assemble seasonings: 1 packet au jus, 1 packet ranch seasoning, 4 tbsp butter, 6 8 pepperoncini with 1/4 cup of their juice, 1 cup low-sodium beef broth, sliced onion, minced garlic, and vegetables (carrots and potatoes optionally). Prepping ingredients ahead makes the Mississippi Pot Roast assembly seamless.

2-Second Step: Sear for Depth Heat 1 2 tbsp neutral oil in a heavy skillet over medium-high heat. Sear the roast 2 3 minutes per side until a deep brown crust forms. For more on beef and its benefits, check out this guide on Beef Nutrition.

3-Third Through Eighth Steps: Place halved onions and a layer of potatoes and carrots in the bottom of a 6-quart slow cooker. Sit the seared roast on top and sprinkle both seasoning packets evenly over it, dot with butter slices, and scatter pepperoncini around the meat. Pour 1 cup beef broth into the cooker. Cover and cook on LOW for 6 8 hours or HIGH for 3 4 hours. For Instant Pot, use the Sauté function to brown, then cook on HIGH pressure for 60 90 minutes with a natural release. For oven, preheat to 300°F and braise for 3 4 hours. Once tender, shred the meat, thicken the sauce if needed, adjust flavors, and serve. As a tip, if you’re into slow cooking, you might like our page on easy slow cooker recipes for more ideas.