Viral Mississippi Pot Roast Dump and Go Recipe
The internet-famous "dump-and-go" pot roast that requires zero chopping and only 5 ingredients. This ultra-tender beef cooks in its own rich, buttery gravy with a mild tangy kick. Perfect for busy weeknights or Sunday supper.
Equipment
- 6-quart slow cooker
- Two Forks (for shredding)
Ingredients
- 1 3-4 pound Beef Chuck Roast (boneless)
- 1 packet 1 oz Ranch Dressing Mix (dry seasoning)
- 1 packet 1 oz Au Jus Gravy Mix (dry seasoning)
- 1/2 cup Unsalted Butter 1 stick
- 8 Whole Pepperoncini Peppers
- 1/4 cup Pepperoncini Juice from the jar
Instructions
- Add Beef: Place the chuck roast in the bottom of your slow cooker. (Tip: There is no need to add water or broth; the roast creates its own liquid).
- Season: Sprinkle the packet of Ranch Dressing mix and the packet of Au Jus mix evenly over the top of the meat.
- The "Dump": Place the stick of butter (whole or cut into pats) on top of the seasoned meat. Scatter the pepperoncini peppers around the roast and pour in the splash of pepperoncini juice.
- Cook: Cover and cook on LOW for 8 hours (recommended for the most tender results) or HIGH for 4-5 hours. Do not open the lid while cooking.
- Shred: When the cooking time is up, the meat should be fall-apart tender. Shred the beef directly in the pot using two forks, discarding any large pieces of fat if desired.
- Serve: Toss the shredded beef in the gravy created in the pot. Serve hot over mashed potatoes, rice, or on sandwich rolls.
Notes
- The Cut Matters: Stick to Chuck Roast. Leaner cuts like Rump Roast or Bottom Round will dry out and won't shred as easily.
- Sodium Control: This recipe is famous for being salty/savory. To control the salt, use unsalted butter and consider using low-sodium seasoning packets if you can find them.
- Spice Level: This is generally not spicy, as the peppers are pickled and mild. If you are very sensitive to spice, use fewer peppers, but don't skip the juice—the vinegar is essential for tenderizing the meat!
- Serving Suggestion: The richness of this roast pairs best with bland starches like mashed potatoes, egg noodles, or white rice to soak up the gravy.
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