Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.

Course Mains & Entrees

Cuisine American

Keyword beef, crock pot, dinner, easy dinner, easy recipe, pot roast, slow cooker

Prep Time 5

Cook Time 10

Total Time 10 5

Servings servings

Calories 503

Author Laurie McNamara

Equipment

Ingredients

3½ pound beef chuck roast use up to 4 pounds
1 ounce beef au jus gravy mix
1 ounce ranch seasoning mix
4 tablespoons butter
6 to 8 pepperoncini peppers
1/3 cup pepperoncini pickling liquids

US Customary - Metric

Instructions

Place roast into your slow cooker. Sprinkle with au jus gravy mix and ranch seasoning. Top with butter and pepperoncini. Pour in the pickling liquids and cover with lid.
Cook on low for 8 to 10 hours.
Carefully remove and transfer to a rimmed baking sheet or wood cutting board. Use two forks and shred, discarding any tough fatty pieces.
Strain liquids in the slow cooker into a fat separator. Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat behind.
Add shredded beef back to slow cooker and pour the liquids (not the fat) over shredded pot roast.
Serve over mashed potatoes and alongside your favorite vegetable.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition