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Slow Cooker Mississippi Pot Roast

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.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 8 serving

Calories: 499 kcal per serving

Ingredients

  • 3 pound - beef chuck roast
  • 1 tablespoon - olive oil
  • 1 packet - ranch dressing mix
  • 1 packet - au jus gravy mix
  • ½ cup - unsalted butter (cold)
  • 12–16 - whole pepperoncini peppers

Instructions

  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.
  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.
  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.
  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.

Nutrition

Energy: 499 kcal | Total Fat: 41 g | Saturated: 18 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 141 mg | Total Carbs: 2 g | Fiber: 0 g | Sugars: 0 g | Proteins: 31 g | Sodium: 514 mg | Polyunsaturated: 1 g | Monounsaturated: 16 g

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