Description
Make incredibly tender and flavorful Mississippi Pot Roast using only five main ingredients in your slow cooker for a simple, low-effort meal.
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 packet dry au jus gravy mix
- 1 packet dry ranch seasoning mix
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the brine
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the dry au jus gravy mix and the dry ranch seasoning mix evenly over the top of the roast.
- Arrange the pats of butter over the seasoning.
- Pour the pepperoncini peppers and the 2 tablespoons of brine over everything. Do not stir.
- Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is fork-tender.
- Remove the roast from the slow cooker and shred it using two forks. Skim any excess fat from the liquid remaining in the cooker.
- Return the shredded meat to the liquid and stir to coat. Serve hot.
Notes
- For the best results, do not lift the lid during the cooking process.
- If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the liquid during the last 30 minutes of cooking on high.
- This roast pairs well with mashed potatoes, egg noodles, or creamy polenta to soak up the sauce.
- Prep Time: 5 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 45
- Cholesterol: 140