Mississippi Pot Roast
A simple, five-ingredient crockpot recipe for tender pot roast with ranch seasoning, au jus, butter, and pepperoncini peppers. This dump-and-go dinner is perfect for busy weeknights.
- Prep Time: 5 min
- Cook Time: 8 hr
- Total Time: 8 hr 5 min
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (3-4 pound) chuck roast
- 1 (1 ounce) packet ranch seasoning mix
- 1 (0.625 ounce) packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 1 (16 ounce) jar pepperoncini peppers, undrained
Instructions
- Place the chuck roast in your slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
- Lay the butter on top of the seasoning.
- Pour the entire jar of pepperoncini peppers, including the liquid, over the roast.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and shreds easily.
- Shred the roast in the slow cooker and mix with the juices before serving.
Notes
- Serve over mashed potatoes or rice.
- Use the shredded roast to make delicious sandwiches on toasted buns.
- Banana peppers can be substituted for pepperoncini peppers.
- You do not need to add extra broth to this recipe.
- This recipe can be adapted for the oven by cooking in a Dutch oven at 300°F (150°C) for 4-5 hours.
Nutrition
- Serving Size: 6 ounces
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg
Find it online: https://blissbatter.com/mississippi-pot-roast/