Description
A comforting and flavorful 5-ingredient Mississippi Pot Roast made in a slow cooker. This recipe yields tender, juicy beef with a savory broth, perfect for a simple weeknight dinner.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter
- 5–6 pepperoncini peppers
Instructions
- Place the chuck roast in your slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Cut the unsalted butter into slices and place them on top of the seasonings.
- Add the pepperoncini peppers on top. Optionally, add some of the pepper juice for extra flavor.
- Cover the slow cooker and cook on low for 8 hours. Do not lift the lid during cooking.
- Once done, shred the meat with a fork and stir it into the cooking juices.
- Serve the Mississippi pot roast over mashed potatoes, rice, or your preferred side dish.
Notes
- For added flavor, consider adding a splash of Worcestershire sauce or fresh herbs like rosemary or thyme.
- Searing the chuck roast before slow cooking can enhance the depth of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A