Slow Cooker Mississippi Pot Roast
This is one of those set-it-and-forget-it meals that's perfect for busy weekdays. The combination of ranch mix, au jus, and pepperoncini creates a tangy, savory flavor that's nothing like traditional pot roast.
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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.
Notes
If skipping browning step, use only 1/3 cup broth and pour directly into slow cooker. Do not use pepperoncini liquid as it makes the dish too salty.