Description

A hands-off slow cooker recipe for a tender, juicy Mississippi pot roast with a tangy, buttery sauce. Perfect for busy days and crowd-pleasing meals.

Ingredients

Scale

3–4 pounds chuck roast
1 packet ranch seasoning mix (about 1 ounce / 28g)
1 packet au jus gravy mix (about 1 ounce / 28g)
1/2 cup butter (1 stick / 115g), unsalted
6–8 pepperoncini peppers with juice (about 1/2 cup juice / 120 ml)
1/2 cup beef broth (optional / 120 ml)
Salt and pepper to taste

Instructions

Pat your chuck roast dry with paper towels. Season lightly with salt and pepper.
Optional: Heat a tablespoon of oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3 minutes per side, for a caramelized crust.
Place the roast in the crockpot. Sprinkle the ranch seasoning and au jus mix evenly over the top.
Add the butter, cut into pats, distributing them over the roast.
Scatter the pepperoncini peppers on and around the roast, including all the juice.
Optional: Add beef broth for extra juiciness, especially if the roast is lean.
Cover and cook on low for 8 hours without lifting the lid.
Once done, remove the roast carefully. Use two forks to shred the beef in the crockpot, mixing it with the sauce.
If the sauce is too thin, turn the crockpot to high and let it reduce uncovered.
Serve with mashed potatoes, roasted vegetables, or on sandwich rolls.

Notes

Do not skip the pepperoncini juice as it tenderizes and flavors the meat. Searing the roast adds depth but is optional. Use unsalted butter for best flavor. If sauce is too salty, add water or unsalted broth and simmer uncovered. Leftovers reheat well with added broth to loosen sauce.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 450
Sodium: 700
Fat: 32
Saturated Fat: 14
Carbohydrates: 4
Protein: 35

Keywords: Mississippi pot roast, crockpot recipe, slow cooker, tender beef, easy dinner, pot roast recipe, comfort food