Ingredients (~6 servings)
- ~2 lbs chuck roast, trimmed of excess fat
- 1 Tbsp oil (optional, for browning)
- 3/4 cup beef broth (use just 1/3 cup if you skip browning)
- 1/3 cup pepperoncini peppers, drained
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus mix
- 4 Tbsp butter
Trim the Chuck Roast
Use a sharp knife to remove any obvious strips of fat on the outside of the roast.
These come off easily and won’t render properly in the slow cooker anyway.
Brown the Roast (Optional but Worth It)
Heat 1 Tbsp oil in a medium skillet over medium heat.
Place the roast in the skillet and brown for ~3-4 minutes per side, until the meat releases easily from the pan.
Use tongs to brown the thinner edges too – you want color on all surfaces.
The browning adds a ton of flavor, but if you’re short on time, skip this step entirely.
Deglaze and Transfer to Slow Cooker
Remove the roast from the skillet and pour in 3/4 cup beef broth to deglaze.
Scrape up all the browned bits with a wooden spoon – this is liquid gold for flavor.
If you skipped browning, just use 1/3 cup broth and pour it directly into the slow cooker.
Place the roast in your slow cooker and sprinkle both seasoning packets over all sides.
Pour in the deglazing liquid (or plain broth).
Add Pepperoncini and Butter
Scatter the drained pepperoncini around the roast.
Don’t use the pickling liquid – it’ll make the final dish too salty.
Cut the butter into 4 pieces and dot them over the top of the roast.
Slow Cook Until Fork Tender
Cover and cook on low for ~8-9 hours.
The roast is done when it shreds easily with a fork and hits at least 145F internal (though it’ll likely be much higher after this long).
Shred and Finish
Remove the roast to a cutting board and shred with two forks.
Return the shredded meat to the slow cooker liquid for ~5-10 minutes to soak up all those juices.
The ranch powder might look clumpy at first but it’ll dissolve into the cooking liquid.
Serve over mashed potatoes, rice, or egg noodles – or pile it high on sandwich rolls.
Slow Cooker Mississippi Pot Roast
Ingredients
Ingredients (~6 servings)
- ~2 lbs chuck roast trimmed of excess fat
- 1 Tbsp oil optional, for browning
- 3/4 cup beef broth use just 1/3 cup if you skip browning
- 1/3 cup pepperoncini peppers drained
- 1 packet ranch dressing mix 1 oz
- 1 packet au jus mix 1 oz
- 4 Tbsp butter
Instructions
- Trim excess fat from chuck roast with a sharp knife.
- Heat 1 Tbsp oil in skillet over medium heat and brown roast 3-4 minutes per side including edges.
- Remove roast and deglaze skillet with 3/4 cup beef broth, scraping up browned bits.
- Place roast in slow cooker and sprinkle both seasoning packets over all sides.
- Pour deglazing liquid over roast.
- Scatter drained pepperoncini around roast and dot with 4 pieces of butter.
- Cover and cook on low 8-9 hours until fork tender.
- Remove roast to cutting board and shred with two forks.
- Return shredded meat to slow cooker liquid for 5-10 minutes to absorb juices.
- Serve over mashed potatoes, rice, noodles, or on sandwich rolls.
