Slow Cooker Mississippi Pot Roast Recipe
Looking for a no-fuss, flavorful dinner that practically cooks itself? This Slow Cooker Mississippi Pot Roast is the ultimate comfort food juicy, melt-in-your-mouth beef slow-cooked to perfection with ranch seasoning, au jus gravy, and zesty pepperoncini peppers. It’s a family-favorite, perfect for busy weeknights or lazy Sundays!
Ingredients:
3–4 pounds chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
½ cup unsalted butter
5–6 pepperoncini peppers
¼ cup pepperoncini juice (optional, for extra tang)
Instructions:
1. Preheat your slow cooker to low heat.
2. Place the chuck roast in the bottom of the slow cooker.
3. Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
4. Place the butter on top, then scatter the pepperoncini peppers around the roast. Add pepperoncini juice if you want an extra tangy kick.
5. Cover and cook on low for 8 hours, or until the roast is fall-apart tender.
6. Once done, shred the beef with two forks and stir it into the flavorful juices.
7. Serve over mashed potatoes, rice, or egg noodles with plenty of that rich, savory gravy on top!
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Calories: 350 kcal
Servings: 6
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