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Shredded beef atop homemade mashed potatoes smothered in succulent au jus is a hallmark of Mississippi style cooking that will stick to your ribs and satisfy the soul of your hunger. This recipe brings to the table good ole home cooking that strikes a delicate balance of savory that is slap ya mama dang good. In the south we love to make things a bit more convenient by stacking them up and serving heaping portions so everyone at the table can get their grub on in a feast of ‘pass the biscuits please’ sopping delight. The mashed potatoes serve as a filler, that caps perfectly with fork tender shreds of beef, that glisten with an invitation of eye catching delight. I love to enjoy this with fresh french bread but homemade biscuits are a close second. Serve this masterfully crafted meal on any occasion or prep ahead of time to have mmm mmm goodness available as you keep the week moving in the direction of a full yet satisfied tummy.

This easy to follow recipe has a balanced approach to cook times and flavor that make this simple pleasure a must try. Follow the instructions below after watching the short video and you will have added a staple of the south to your growing family offerings. Like and share this or any of my recipes from the growing catalogue of meal suggestions provided in a link at my web page. Leave a comment if you want to talk about good food or let me know what you love to serve this kinda meal with. Hit the subscribe button to stay up to date on the latest eatfoodlicious meals.

Ingredients

Rinse and pat the beef chuck roast until dry. Place the roast in the slow cooker. Add ranch, au jus, pepperoncini juice, pepperoncini and butter.

Slow cook on low for 8 hours or until fork tender. Note: I used unsalted butter to offset the ranch & au jus high sodium content.

Shred the roast and discard any fat (optional). Season with more salt if desired.

Serve with mashed potatoes, mashed cauliflower, bread, rice, pasta or salad. Enjoy!

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Slow Cooker Mississippi Roast

Mississippi Roast with only 6 ingredients.

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Prep Time 5

Cook Time 8

Total Time 8 5

Course Main Course

Cuisine American

Servings

Calories

Equipment

Slow Cooker

Ingredients

3 lbs beef chuck roast
1 package ranch seasoning 1 oz
1 package au jus 1 oz
1 stick unsalted butter
¼ cup pepperoncini juice
5-10 pepperoncini depending how spicy you like it

Instructions

Rinse and pat the beef chuck roast until dry. Place the roast in the slow cooker. Add ranch, au jus, pepperoncini juice, pepperoncini and butter. Slow cook on low for 8 hours or until fork tender. Note: I used unsalted butter to offset the ranch & au jus high sodium content.
Shred the roast and discard any fat (optional). Season with more salt if desired.