Mississippi Pot Roast

1. Generously season the chuck roast with salt and pepper on all sides.
2. In a large pot or Dutch oven, sear the roast over high heat until browned on all sides.
3. Add the ranch seasoning, au jus gravy mix, butter, pepperoncinis with juice, and enough beef broth to cover the roast.
4. Cover and cook on high heat for 5 hours, then reduce to low heat and cook for an additional 5 hours.
5. Add the potatoes and carrots during the last 5 hours of cooking.
6. Once cooked, shred the meat with forks, mixing with the vegetables and sauce. Serve hot.

Prep Time: 20 minutes | Cooking Time: 10 hours | Total Time: 10 hours 20 minutes

Kcal: 650 kcal | Servings: 6 servings