Mississippi pot roast has five ingredients and about five minutes of work. A chuck roast goes in the slow cooker with ranch seasoning, au jus gravy mix, butter and pepperoncini peppers, and cooks for eight hours on low.
It makes its own gravy, so serve it over mashed potatoes, egg noodles or rice.
Why you will like it
- Five ingredients and five minutes of prep.
- No liquid to add: the roast and the butter make the sauce.
- Chuck roast turns tender after a long slow cook, and it shreds easily.
Crockpot Mississippi Pot Roast recipe
Crockpot Mississippi Pot Roast
A chuck roast cooked 8 hours on low with ranch seasoning, au jus mix, butter and pepperoncini until it falls apart.
Ingredients
Method
- Place the chuck roast in a 6-quart slow cooker.
- Sprinkle the ranch seasoning and the au jus mix over the top of the roast.
- Set the butter on top and tuck the pepperoncini peppers around the roast.
- Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the roast is fork-tender and shreds easily.
- Shred the beef in the cooker with two forks and stir it into the juices. Serve hot.
Notes
The two seasoning packets are salty, so do not add salt.
Do not add water or broth. The roast releases plenty of liquid as it cooks.
Storage and reheating
Store the beef with its juices in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot (165°F / 74°C).
Questions
Is it spicy? Pepperoncini are tangy and mild. For less tang, use four peppers instead of six.
Can I use a different cut of beef? Chuck roast is the best choice because it has the fat and connective tissue that become tender with long cooking. Leaner roasts tend to dry out.