Description
This Mississippi Pot Roast recipe is incredibly easy and delicious, perfect for a comforting meal. It uses a slow cooker for tender, flavorful results with minimal effort.
Ingredients
Scale
- 3-4 pound chuck roast
- 1 packet (1 ounce) au jus gravy mix
- 1 packet (1 ounce) ranch dressing mix
- 1/4 cup (1/2 stick) unsalted butter
- 5-6 pepperoncini peppers (whole or sliced)
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the au jus gravy mix and ranch dressing mix evenly over the roast.
- Place the butter on top of the roast.
- Add the pepperoncini peppers around the roast in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is fork-tender.
- Once cooked, shred the pot roast with two forks directly in the slow cooker.
- Serve the shredded pot roast with the pan juices.
Notes
- For extra flavor, you can sear the chuck roast in a hot pan with a little oil before adding it to the slow cooker.
- Adjust the number of pepperoncini peppers based on your preference for mild or spicy flavor.
- The leftover juices are excellent for drizzling over mashed potatoes or rice.
- This dish pairs well with mashed potatoes, noodles, or a side of roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450-600
- Sugar: 1-5g
- Sodium: 800-1200mg
- Fat: 30-45g
- Saturated Fat: 15-25g
- Unsaturated Fat: 10-20g
- Trans Fat: 0-1g
- Carbohydrates: 5-10g
- Fiber: 0-1g
- Protein: 35-45g
- Cholesterol: 100-150mg