Ultimate Crockpot Mississippi Pot Roast
Make this ultra tender, juicy, and flavorful Mississippi Pot Roast in your slow cooker. This is an easy, set it and forget it chuck roast recipe perfect for weeknight family dinners.
- 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 Calorie
Ingredients
Scale
- 3 to 4 lb chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1/2 cup (about 10-12) pepperoncini peppers, with 2 tablespoons of the juice
- 1 stick (8 tablespoons) unsalted butter, cut into pats
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the roast.
- Place the pats of butter on top of the seasonings.
- Pour the pepperoncini peppers and the 2 tablespoons of pepperoncini juice around the roast. Do not stir.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
- Shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the cooking liquid until coated.
- Serve the tender pot roast hot.
Notes
- For an Instant Pot version, sear the roast, then add all other ingredients. Cook on High Pressure for 60 minutes, followed by a 15-minute natural pressure release.
- Serve this juicy pot roast over mashed potatoes or egg noodles.
- If you prefer less tang, reduce the amount of pepperoncini juice added.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 45
- Cholesterol: 140