Description
Crockpot Mississippi Pot Roast is a tender slow cooker dinner made with chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini peppers. The beef cooks slowly until juicy, flavorful, and easy to shred.
Ingredients
4 pounds chuck roast
2 teaspoons salt, optional for seasoning
1 teaspoon ground black pepper, optional for seasoning
2 tablespoons olive oil, optional for searing
1 ounce dry ranch dressing mix
1 ounce dry au jus gravy mix
1/2 cup salted butter
6 pepperoncini peppers, or more to taste
1/4 cup pepperoncini juice, optional
1/2 cup water, optional
Instructions
1. Season the chuck roast with salt and black pepper if desired.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the roast for about 2 minutes per side until browned. Skip this step if preferred.
4. Place the chuck roast in the bottom of the slow cooker.
5. Sprinkle the ranch dressing mix evenly over the roast.
6. Add the au jus gravy mix over the meat.
7. Place the salted butter on top of the roast.
8. Arrange the pepperoncini peppers around and over the beef.
9. Pour in the optional pepperoncini juice for a stronger tangy flavor.
10. Add the optional water around the sides of the roast for extra cooking liquid.
11. Cover and cook on Low for about 8 hours or on High for 4 to 5 hours.
12. Check that the roast is tender and pulls apart easily with a fork.
13. Transfer the roast to a cutting board and shred it with two forks or slice it against the grain.
14. Return the meat to the slow cooker and let it soak in the cooking juices for several minutes before serving.
Notes
Choose a well-marbled chuck roast for the most tender result.
Searing is optional, but it adds deeper flavor and a browned crust.
Cooking on Low usually creates the softest texture.
Reduce the pepperoncini peppers or omit the juice for a milder roast.
Keep the slow cooker covered during cooking to prevent heat loss.
Store leftovers with the cooking juices in an airtight container in the refrigerator for up to 4 days.
Freeze leftovers for up to 3 months.
Thaw frozen portions overnight in the refrigerator.
Reheat gently with some of the reserved juices or a small splash of beef broth.
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 554
- Sugar: 0.2 g
- Sodium: 1138 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 2 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 44 g
- Cholesterol: 187 mg