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Slow Cooker Mississippi Pot Roast

slow cooker mississippi pot roast - featured image

A tender, flavorful pot roast cooked low and slow with ranch seasoning, pepperoncini, and butter for a comforting, easy meal.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 1 packet (about 1 ounce) ranch dressing mix
  • 1 packet (about 1 ounce) au jus gravy mix
  • 4 tablespoons unsalted butter
  • 8 to 10 whole pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • Salt and freshly ground black pepper to taste
  • Optional: sliced mushrooms or diced onions

Instructions

  1. Trim the roast: Remove any thick fat caps from the beef chuck roast using a sharp knife. Pat dry with paper towels.
  2. Season the roast generously with salt and freshly ground black pepper on both sides.
  3. Optional browning: Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear the roast for 3 minutes per side until browned.
  4. Place the roast in the slow cooker insert.
  5. Sprinkle one packet each of ranch dressing mix and au jus gravy mix evenly over the top of the roast.
  6. Place 4 tablespoons of unsalted butter on top of the roast, then scatter 8 to 10 whole pepperoncini peppers around and on top.
  7. Pour about 1/4 cup of pepperoncini juice into the slow cooker.
  8. Cover and cook on low for 7 to 8 hours until the meat is fork-tender and shreds easily. Avoid opening the lid frequently.
  9. Remove the roast and shred with two forks right in the slow cooker, mixing with the juices before serving.
  10. Optional: If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the slow cooker. Cook on high for 15 minutes to thicken.

Notes

For dairy-free, substitute butter with olive oil or plant-based butter. Browning the roast before slow cooking adds flavor but can be skipped. Avoid opening the slow cooker lid during cooking to maintain temperature. To thicken sauce, use cornstarch slurry and cook on high for 15 minutes. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: slow cooker, Mississippi pot roast, beef chuck roast, comfort food, easy dinner, ranch seasoning, pepperoncini, crock-pot recipe