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Jivko Cagov

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.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 1 packet ranch seasoning mix about 1 oz
  • 1 packet au jus gravy mix about 0.87 oz
  • 1/2 cup butter 1 stick, unsalted
  • 6 pepperoncini peppers

Method
 

  1. Place the chuck roast in a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning and the au jus mix over the top of the roast.
  3. Set the butter on top and tuck the pepperoncini peppers around the roast.
  4. 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.
  5. 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.