CrockPot Mississippi Pot Roast Recipe
Enjoy a tender and flavorful melt-in-your-mouth experience with this Slow Cooker Mississippi Pot Roast, perfect for busy days with minimal prep time.
Ingredients
- 3 lb chuck roast
- 1 oz ranch dressing mix (1 packet)
- 1 oz au jus gravy mix (1 packet)
- ¼ cup unsalted butter (½ stick)
- 8 whole pepperoncini peppers
- ¼ cup pepperoncini juice Optional
- to taste salt
Instructions
- Place the beef roast into your slow cooker.
- Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over the top of the roast.
- Add the pepperoncini peppers and scatter the butter on top.
- Cover the slow cooker and cook on low for 8 hours.
- Once cooked, carefully remove the roast from the slow cooker on a plate.
- Skim any excess fat from the surface of the cooking liquid if needed.
- To thicken the gravy, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water, and stir into the cooking liquid.
- Cook on high for 10–15 minutes until slightly thickened.
- Shred the beef using two forks and return it to the slow cooker, stirring to coat in the sauce.
- Serve warm with juices spooned over the top.
Notes
- Choose a well-marbled chuck roast for best flavor.
- Adjust amounts of ranch dressing and au jus based on your taste.
- Don't skip the full 8 hours of cooking for optimal tenderness.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
Calories: 350kcalCarbohydrates: 5gProtein: 28gFat: 25gSaturated Fat: 10gSodium: 800mgSugar: 1g
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