Easy Slow Cooker Mississippi Pot Roast
Make the best Mississippi Pot Roast using your slow cooker. This 5-ingredient recipe yields incredibly tender, melt-in-your-mouth beef with savory ranch seasoning and tangy pepperoncini peppers. It is a simple, comforting family favorite.
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the brine
Instructions
- Place the beef chuck roast in the bottom of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the top of the roast.
- Place the pieces of butter on top of the seasoning layers.
- Pour the pepperoncini peppers and the brine over everything in the slow cooker.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
- Remove the roast from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid until it is fully coated.
- Serve this tender shredded beef hot, often over mashed potatoes or rice.
Notes
- For the best results and melt in your mouth roast texture, cook on the low setting for the full 8 hours.
- Serve this juicy pot roast with creamy mashed potatoes or white rice to soak up the rich gravy.
- If you prefer a thicker sauce, remove the roast and let the liquid simmer on high for 15-20 minutes after shredding the meat.
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 2
- Sodium: 650
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 40
- Cholesterol: 110