Description
This Slow Cooker Mississippi Pot Roast features tender shredded beef simmered in a flavorful mix of butter, pepperoncini, and savory seasoning. It’s easy, hearty, and perfect for any night of the week.
Ingredients
1 tablespoon olive oil
Salt and pepper to taste
4 pounds chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter, sliced
4 pepperoncini peppers
1 tablespoon pepperoncini juice
2 tablespoons chopped parsley (optional)
Instructions
1. Heat olive oil in a pan. Season the roast with salt and pepper, then brown each side for 4–5 minutes.
2. Place the roast in a slow cooker.
3. Sprinkle ranch dressing mix and au jus gravy mix over the roast.
4. Top with sliced butter and pepperoncini peppers.
5. Drizzle pepperoncini juice into the slow cooker.
6. Cover and cook on low for 8 hours.
7. Shred the meat with forks and stir into the juices.
8. Garnish with parsley and serve.
Notes
Substitute brisket or round roast if chuck is unavailable.
Use banana peppers for a milder option.
Add broth if you prefer extra sauce.
Include carrots or potatoes in the last 2 hours for a full meal.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 406
- Sugar: 1g
- Sodium: 498mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 172mg