I can’t imagine anything better than a fall-apart, slowly cooked pot roast. This uniquely wonderful Mississippi pot roast is just that – tender, juicy, and so flavorful – it’s so good you may never make pot roast any other way again. The origin of this wildly popular pot roast recipe traces back to Robin Chapman, a resident of Ripley, Mississippi, who adapted a recipe given to her by her aunt to make it less spicy. The result was the Mississippi Pot Roast.
Preheat your oven to 350 degrees Fahrenheit.
Heat the olive oil in a large skillet or Dutch oven set over medium heat. Add the chuck roast and sear each side for about 5 minutes or until it has a nice golden color.
Coat the top of the chuck roast with the au jus mix, ranch seasoning mix, Worcestershire sauce, and black pepper, then pour in the beef broth and pepperoncini juice and sprinkle around the pepperoncini peppers.
Cover the pan with a lid and transfer it to the oven. Cook the roast in the preheated oven for 2 ½ to 3 hours or until the roast reaches an internal temperature of 205 degrees Fahrenheit as measured using a digital meat thermometer.
Once the pot roast is done, remove it from the oven and shred it using two forks. Serve hot with mashed potatoes and freshly minced parsley for garnish if desired.