- LS
- LC
- KF
Slow Cooker Mississippi Pot Roast
Slow cooker Mississippi pot roast is made with chuck roast, ranch mix, au jus, butter, and pepperoncini for an easy dinner.
Ingredients
Instructions
- Step 1
Heat olive oil in a large skillet over medium-high heat. Pat the roast dry and sear until deeply browned, about 3 to 4 minutes per side. Transfer the roast to a 4- to 6-quart slow cooker.
- Step 2
Sprinkle the ranch dressing mix and au jus gravy mix over the top. Add the pepperoncini peppers and pour the pepperoncini brine around the roast. Place the butter on top.
- Step 3
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender and shreds easily.
- Step 4
Shred the roast directly in the slow cooker using two forks. Stir the shredded beef into the cooking juices, then serve over mashed potatoes, rice, egg noodles, or sandwich rolls.
Tips & Tricks
Per serving
I can score this for you
Tell me your nutrition goals and I'll tell you how every recipe fits.
- Daily calories
- Protein target
- Sodium limit
- Activity
- Macro targets
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
