Slow Cooker Mississippi Pot Roast
A tender, savory beef roast slow-cooked with a tangy blend of ranch, au jus, and spicy pepperoncini peppers.
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Ingredients
- 3 pounds Chuck roast
- 1/2 cup Unsalted butter
- 1 packet Dry Ranch dressing mix
- 1 packet Dry Au Jus gravy mix
- 8 whole Pepperoncini peppers
- 1/4 cup Pepperoncini juice
- 1 tablespoon Vegetable oil(optional)
- 1/2 teaspoon Black pepper
- 1 tablespoon Fresh parsley(optional)
Instructions
- 1
Optional: Sear the chuck roast in a large skillet with vegetable oil over medium-high heat until browned on all sides.
- 2
Place the chuck roast into the bottom of a 6-quart slow cooker.
- 3
Sprinkle the dry ranch dressing mix and the dry au jus mix evenly over the top of the roast.
- 4
Place the stick of butter on top of the seasoned roast.
- 5
Scatter the pepperoncini peppers around the roast and pour the pepperoncini juice into the slow cooker.
- 6
Cover and cook on low for 8 hours (or high for 4-5 hours) until the meat is fork-tender.
- 7
Remove the roast from the slow cooker and shred the meat using two forks, removing any large pieces of fat.
- 8
Return the shredded meat to the slow cooker to toss with the juices before serving.
Nutrition per Serving
485
Calories
38g
Protein
5g
Carbs
34g
Fat
0g
Fiber
1g
Sugar
1150mg
Sodium
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