Description
Easy Slow Cooker Mississippi Pot Roast is a comforting, hands-off dinner that transforms a simple chuck roast into ultra-tender shredded beef. With ranch seasoning, savory au jus mix, butter, and tangy pepperoncini peppers, this rich and flavorful meal is perfect for busy weeknights or relaxed Sunday dinners.
Ingredients
- 3–4 pound chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick), sliced
- 5–8 whole pepperoncini peppers
- ¼ cup pepperoncini juice (optional)
- ½ cup low-sodium beef broth (optional)
- Fresh chopped parsley (optional)
- Sliced carrots or baby potatoes (optional)
Instructions
- Lightly spray the slow cooker with nonstick cooking spray.
- Place the chuck roast into the slow cooker.
- Sprinkle ranch seasoning evenly over the roast.
- Sprinkle au jus gravy mix evenly over the meat.
- Place sliced butter on top of the seasoned roast.
- Add whole pepperoncini peppers around and on top of the beef.
- Pour in pepperoncini juice if using.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
- Cook until the roast shreds easily with a fork.
- Shred the beef directly in the slow cooker using two forks.
- Stir shredded beef into the cooking juices.
- Garnish with fresh parsley if desired.
- Serve warm over mashed potatoes, rice, or noodles.
Notes
Cook on LOW for best tenderness. Do not add extra salt, as seasoning packets contain sodium. Skim excess fat from the top if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American