My family does not like a wet Mississippi Pot Roast, they complain so much about it, so I turn the juices into a gravy and I put it on the side for my husband and I because we LOVE the gravy! So much so that we would could probably bath in it!! LOL
I make mine in my Insta-Pot for those of you that dont have one you can use a crock-pot.
4 lb chuck roast
1 pack ranch seasoning
1 pack beefy onion seasoning
1 stick butter, sliced
2 tablespoon Worcestershire sauce
2 tablespoons garlic, crushed
1/2 cup white onion, chopped
6/8 pepperoncini peppers
1/2 cup pepperoncini juice
1/4 cup beef broth
1 teaspoons xantham gum
Turn your insta-pot on to sauté on veggies and add 1 teaspoon olive oil, once the oil is hot add your onions and cook down for 3/4 minutes then add your garlic and cook for another 2 minutes.
Remove the onion and garlic and set aside.
Turn your Insta-Pot back to sauté on beef and add 1 tablespoon of olive oil, once the oil is hot add your chuck roast and brown on all sides, about 2 minutes on each side, press clear once all brown.
Add in the onions, garlic, the packets of ranch & beefy onion, butter slices, Worcestershire sauce, pepperoncini peppers & juice and beef broth.
Close the lid and press pressure cook on beef on high temperature 1.5 hours (an our and a half).
Remove the meat from the juices and set aside in a serving dish with a lid to keep warm.
In a medium size stock pot add the juices from the insta-pot, make sure your strain the juices first. Heat to medium high heat and add the xantham gum, stir for 5/6 minutes until the sauce is nice and thick, pour the sauce into a serving dish.
You're ready to serve!