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Mississippi Pot Roast

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A tender, juicy beef pot roast cooked effortlessly in a slow cooker with a rich, buttery blend of ranch seasoning, au jus gravy mix, and pepperoncini peppers for a tangy, savory flavor.

Ingredients

Scale
  • 3–4 pounds chuck roast
  • Salt and black pepper, to season
  • 1/2 cup (113 g) unsalted butter, sliced
  • 1 packet (about 1 ounce or 28 g) ranch dressing seasoning mix
  • 1 packet (about 1 ounce or 28 g) au jus gravy mix
  • 6–8 whole pepperoncini peppers with juice

Instructions

  1. Pat your 3-4 pound chuck roast dry with paper towels. Season both sides generously with about 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Optional: Heat 1 tablespoon oil in a skillet over medium-high heat and brown the roast 2-3 minutes per side for extra flavor.
  3. Place the roast in the slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
  4. Lay the 1/2 cup sliced butter on top of the roast, distributing it evenly.
  5. Pour 6-8 whole pepperoncini peppers around the roast and spoon about 2 tablespoons of their juice over the roast.
  6. Cover and cook on low for 8 hours or on high for 4-5 hours until the roast is fork-tender.
  7. Check for doneness; if not tender, cook for an additional 30-60 minutes.
  8. Remove the roast and shred the beef with two forks. Return shredded beef to the crockpot and stir to coat with sauce.
  9. Serve hot with peppers and sauce spooned over the top.

Notes

Optional searing adds flavor but is not required. Use butter for best sauce richness; plant-based butter can be substituted for dairy-free. To thicken sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and cook on high for 10-15 minutes.

Nutrition

Keywords: Mississippi pot roast, crockpot pot roast, slow cooker beef, tender beef roast, ranch seasoning, pepperoncini, easy pot roast

Find it online: https://tessierecipes.com/mississippi-pot-roast-recipe-easy-crockpot-method-for-tender-juicy-beef/