Easy Slow Cooker Mississippi Pot Roast
Make the viral Mississippi Pot Roast with minimal effort in your slow cooker. This recipe delivers fork-tender, flavorful beef using five core ingredients for a satisfying comfort food dinner.
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 (1 oz) packet dry ranch seasoning mix
- 1 (1 oz) packet dry au jus gravy mix
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1/2 cup pepperoncini peppers, plus 2 tablespoons of the brine
Instructions
- Place the beef chuck roast in the bottom of your slow cooker.
- Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the roast.
- Arrange the pieces of butter on top of the roast.
- Pour the pepperoncini peppers and the brine over the roast.
- Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours.
- Remove the roast from the slow cooker and shred it using two forks.
- Stir the shredded beef back into the liquid in the slow cooker to coat it thoroughly.
- Serve the tender beef over mashed potatoes, egg noodles, or on buns for sandwiches.
Notes
- For a thicker gravy, remove the roast and mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the hot liquid in the slow cooker and cook on HIGH for 10-15 minutes until thickened.
- If you prefer less tang, reduce the amount of pepperoncini brine added to the pot.
- This recipe works well for meal prepping; the leftovers reheat nicely.
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 2
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 45
- Cholesterol: 140