Description
Crockpot Mississippi Pot Roast is an easy dump-and-go dinner made with just 5 ingredients. It delivers tender, juicy shredded beef in a rich, buttery, slightly tangy gravy that cooks low and slow for maximum flavor.
Ingredients
Beef chuck roast (2 to 4 pounds)
1 packet ranch dressing mix
1 packet au jus gravy mix
4 to 8 pepperoncini peppers
1/4 to 1/2 cup butter
Optional: splash of pepperoncini juice
Instructions
1. Place the beef chuck roast into the slow cooker.
2. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top.
3. Add the pepperoncini peppers around and on top of the roast. Pour in a little pepperoncini juice if desired.
4. Place the butter on top of the roast.
5. Cover and cook on low for about 8 hours until the meat becomes very tender.
6. Shred the beef with forks and mix it with the juices before serving.
Notes
Cook on low heat for best results. High heat can make the meat tough.
Do not add extra liquid. The roast creates enough juices as it cooks.
Avoid opening the lid frequently to maintain steady heat.
You can sear the meat before cooking for extra flavor, but it is optional.
Add potatoes, carrots, or onions for a complete meal.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 214 kcal
- Sugar: 1 g
- Sodium: 1054 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 75 mg