Mississippi Pot Roast

This Mississippi Pot Roast is an easy slow cooker dinner made with tender chuck roast, ranch seasoning, au jus gravy, pepperoncini, and butter. It's rich, savory, and practically falls apart when it's done.

Course Dinner

Cuisine American

Keyword Mississippi Pot Roast

Prep Time 10

Cook Time 8

Total Time 8

Servings

Calories 407kcal

Author Katie Cooksey

Ingredients

3-4 pound beef chuck roast
1 tablespoon olive oil
1 ounce ranch seasoning mix 1 packet
1 ounce au jus gravy mix 1 packet
6 tablespoons unsalted butter
8 whole pepperoncini peppers
1/4 cup pepperoncini juice from the jar
1/2 teaspoon black pepper

Instructions

Pat the chuck roast dry with paper towels and season with black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 3–4 minutes per side, until well browned. Transfer to a slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
Place the butter on top of the roast. Add the pepperoncini peppers and pour the pepperoncini juice around the roast.
Cover and cook on LOW for 8–9 hours, or until the beef is very tender and easily pulls apart with a fork.
Remove any large pieces of fat, then shred the beef directly in the slow cooker using two forks.
Toss the shredded beef with the cooking juices and serve warm.

Notes

No additional liquid needed: The roast releases plenty of liquid as it cooks. The small amount of pepperoncini juice adds flavor without making the finished roast watery.

Searing: Searing adds extra flavor, but the roast can be placed directly into the slow cooker if you're short on time.

Salt: Ranch seasoning and au jus mix both contain plenty of salt, so don't add additional salt before cooking.

Pepperoncini: Add more or fewer peppers depending on how much tangy pepperoncini flavor you prefer.

Storage: Refrigerate leftovers with their cooking juices in an airtight container for up to 4 days.

Nutrition