Description
This Mississippi Pot Roast recipe is incredibly easy and delicious, perfect for a weeknight meal or a comforting Sunday dinner. It uses simple ingredients and your slow cooker to create tender, flavorful beef.
Ingredients
Scale
- 3-4 lb chuck roast
- 1 packet (1 oz) au jus gravy mix
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup (1 stick) unsalted butter
- 5-6 pepperoncini peppers (whole)
- 1/4 cup pepperoncini juice (from the jar)
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the au jus gravy mix evenly over the roast.
- Sprinkle the ranch seasoning mix evenly over the roast.
- Place the stick of butter on top of the roast.
- Arrange the pepperoncini peppers around the roast.
- Pour the pepperoncini juice over everything.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the roast is tender and easily shredded.
- Shred the pot roast with two forks directly in the slow cooker, mixing it with the juices.
- Serve warm and enjoy!
Notes
- For best results, do not add any extra liquid to the slow cooker, as the roast will release its own juices.
- The pepperoncini peppers add flavor, not heat, so do not worry about the roast being spicy.
- Serve the Mississippi Pot Roast with mashed potatoes, egg noodles, or crusty bread to soak up the delicious gravy.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies