Slow Cooker Mississippi Pot Roast is a tender, flavorful beef dish that practically falls apart with every bite. The roast is slow-cooked with a rich blend of butter, ranch seasoning, and pepperoncini peppers, creating a savory, slightly tangy sauce that’s perfect for serving over mashed potatoes, rice, or egg noodles. This recipe is effortless, making it ideal for busy days when you want a hearty, comforting meal with minimal prep.
Servings: 6
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
2. Ingredients
-
3–4 pound beef chuck roast
-
1 packet (1 oz) ranch seasoning mix
-
1 packet (1 oz) au jus gravy mix
-
½ cup unsalted butter (1 stick)
-
4–5 pepperoncini peppers
-
Optional: ½ teaspoon black pepper
-
Fresh parsley, for garnish
3. Instructions
Step 1: Prepare the Slow Cooker
Place the beef roast in the slow cooker.
Step 2: Add Seasonings and Butter
Sprinkle the ranch and au jus seasoning mixes evenly over the roast. Place the butter on top, and add the pepperoncini peppers around the roast.
Step 3: Cook the Roast
Cover and cook on low for 8 hours, or until the meat is fork-tender and easily shredded.
Step 4: Shred and Serve
Remove the roast from the slow cooker and shred it using two forks. Stir the meat back into the juices. Serve hot over mashed potatoes, rice, or noodles. Garnish with fresh parsley if desired.
4. Nutrition (Per Serving)
Calories: 420
Fat: 28g
Carbohydrates: 3g
Protein: 38g
Sugar: 1g
Fiber: 0g
Sodium: 950mg
5. Tips
-
Use a well-marbled chuck roast for maximum tenderness and flavor.
-
For a spicier kick, leave some seeds in the pepperoncini or add a dash of hot sauce.
-
Don’t lift the lid frequently during cooking; the slow cooker needs steady heat to make the roast tender.
-
Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the slow cooker or microwave.
